Introducing a delicious and striking beetroot soup. With only six simple ingredients, this soup delivers impressive flavour while bringing vibrant colour and nourishing goodness to your bowl.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Beetroot Soup
- Substitutions
- Variations
- How to make Beetroot Soup
- Leftovers
- Recipe FAQs
- Rate it…
- Beetroot Soup Recipe
Why this recipe works
This beetroot soup is perfect whether you already love beets or are new to them. It balances sweet and savory notes and is both warming and comforting. The roasted beets develop a deep, rich flavour while a simple sauté of onion and garlic adds a gentle savory base.
The recipe takes inspiration from traditional Eastern European beet soups like borscht. Regional versions vary widely in ingredients and colour—from clear red to pink or purple—so this version focuses on straightforward ingredients and big taste.
This soup pairs well with crusty bread or toast and is a great entry point to explore other vegetable-forward soups if you enjoy this recipe.
Ingredients to make Beetroot Soup
- Extra-virgin olive oil – for sautéing the onion and garlic and coating the beets before roasting.
- White onion – mild and slightly sweet, it forms the aromatic base.
- Raw beetroots – roast for concentrated flavour and vibrant colour.
- Garlic cloves – add umami and depth.
- Salt – to season and enhance the flavours.
- Vegetable stock – the liquid base for blending the soup smooth.
- Fresh dill – bright, slightly citrusy garnish.
- Sunflower seeds – for a crunchy finish.
- Bread or toast – optional, to serve alongside.
See the recipe card below for exact quantities and nutrition information.
Substitutions
- Oil: Any neutral oil such as sunflower or light olive oil can be used.
- Onion: Yellow onion or shallots are good alternatives.
- Stock: If you don’t need the recipe to be vegetarian, chicken or beef stock can be used.
- Toppings: Swap dill and sunflower seeds for parsley, chives, sesame seeds, yoghurt or sour cream.
Variations
- Spicy: Add a pinch of cayenne or chilli flakes for heat.
- Luxurious: Swirl in cashew cream or soya cream for richness.
- Kid-friendly: Serve with crackers or breadsticks for dipping to make it more appealing to children.
How to make Beetroot Soup
Step 1: Preheat the oven to 180°C (356°F). Peel the beets and cut into quarters. Dice the onion and crush the garlic.
Step 2: Toss the beetroot cubes with half the olive oil and a good pinch of salt. Spread on a lined baking tray and roast for about 45 minutes, turning once, until tender.
Step 3: While the beets roast, heat the remaining olive oil in a large pan over medium heat. Add the diced onion and crushed garlic and sauté gently for 10–12 minutes until the onion is soft and translucent.
Step 4: Transfer the roasted beets to a blender with the cooked onion and garlic, then add the vegetable stock. Blend until smooth, adding a little more stock if you prefer a thinner consistency.
Step 5: Return the blended soup to the pan and warm through on the hob for a few minutes. Season to taste. Serve garnished with fresh dill and sunflower seeds, with toast on the side if you like.
Hint: If you have an immersion blender, you can blend the soup directly in the pan to save a step.
Leftovers
Store leftover soup in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave, or enjoy the soup chilled for a refreshing variation.
Recipe FAQs
This version uses vegetable stock and no cream, so it is vegan and gluten free.
While no single recipe guarantees weight loss, this soup is low in calories, filling, and made with nutrient-dense ingredients that fit well into a healthy eating plan.
Apple and ginger pair nicely with beetroot. Potatoes, carrots, or parsnips can be added for a heartier texture. You can also finish with yoghurt, sour cream, or cream alternatives.
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Rate it…
If you try this beetroot soup, please leave a star rating and a comment to share your feedback. I love hearing how recipes work for you.
Beetroot Soup
Ingredients
- 2 ½ tbsp extra-virgin olive oil
- 1 white onion
- 550 g raw beetroots
- 3 cloves garlic
- ½ tsp salt
- 600 ml vegetable stock
- Fresh dill, to garnish
- Sunflower seeds, to garnish
- Bread/toast, to serve
Instructions
- Preheat the oven to 180°C. Peel and quarter the beetroots, dice the onion and crush the garlic.
- Toss the beetroot with half the olive oil and a pinch of salt. Roast on a lined tray for 45 minutes, turning halfway, until tender.
- Meanwhile, heat the remaining oil in a large pan over medium heat. Add the onion and garlic and sauté for 10–12 minutes until softened.
- Blend the roasted beetroot with the cooked onion and garlic and the vegetable stock until smooth. Return to the pan and warm through.
- Garnish with fresh dill and sunflower seeds and serve with toast if desired.
Notes
To Store: Keep in an airtight container in the fridge for 3–4 days. Reheat gently or enjoy cold.
To Freeze: Freeze for 2–3 months in an airtight container. Defrost overnight in the fridge before reheating.
Tip: For a chunkier texture, blend less. Canned beets can be used in a pinch to save time.
Nutrition
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Carbohydrates: 18 g
|
Protein: 3 g
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Fat: 9 g
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Fiber: 4 g
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Sugar: 12 g
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