I showed the reluctant teen how to make beetroot soup this week after we were tempted to buy a big bunch of glossy purple beetroot at our local farmer’s market. I’m determined that the teen will be fully self-sufficient in the kitchen by the time he’s ready to leave the nest! One day whoever he chooses to share his life with might thank me!
We bought the beetroot with the leaves and stalks on, so we saved them and made a fabulous veggie side dish with them – OMG it was so good! I’ll be posting my recipe for Garlicky Beet Greens as soon as I’ve edited the photos…
Beetroot seems to have fallen out of fashion a little and I struggle to understand why as it’s jam-packed incredible nutritional value (especially those greens which are a rich and tasty source of calcium, iron and vitamins A and C.
The beetroot themselves are packed with folic acid and are a very good source of fibre, manganese and potassium. Maybe it’s the purple fingers you end up with when handling beetroot (unless you use gloves) that puts home cooks off.
My mum first taught me how to make beetroot soup after she and my dad had a trip to Moscow in the 80’s. They had tried and loved Borscht during their trip. It became a regular feature in mum’s culinary repertoire, surprising and delighting many a dinner party guest! Somehow I’d forgotten about this winter-warmer comfort soup for years, until quite recently when my dad gifted me real treasure – my mum’s old collection of recipes!
While mum’s handwritten old recipe uses potatoes, I’ve swapped them out for sweet potatoes, making this recipe completely gluten free. Using the bright orange sweet potato does alter the colour of the soup a little (it’s not quite so vividly purple) but it’s still jewel bright and more importantly, it’s 100% delicious!
This is a really easy recipe, with just six ingredients and minimal cooking time. The flavours are so powerful, the only seasoning you’ll need is a twist of black pepper. It’s vegan friendly too!
Top Tip: Use the biggest stockpot you have to make this soup. Once the soup starts to bubble, your kitchen will be covered in purple spattering otherwise. It looks pretty but it’s the devil’s own work to clean up afterwards!!
Here’s how to make beetroot soup
To get started, fry onions in olive oil until just soft and translucent, then add in chopped beetroot, sweet potatoes and celery. Sweat the veggies in the oil on a medium heat for about 5 minutes.Add in a good quality vegetable (or chicken) stock, stir well, cover and leave to simmer gently on a low heat for about 20 minutes.
Using a stick blender, food processor or old-fashioned masher, blend the soup until smooth. If you like a super smooth soup, take a moment to push the soup through a fine sieve. I admit that I like a soup to look a bit ‘rustic’!
Serve piping hot with a swirl of sour cream, a twist of black pepper and gluten-free seed bread. Enjoy!
For a vegan alternative to sour cream, I recommend you check out Julie’s recipe for vegan cashew sour cream here. I’ve tried it out and it’s the business!
Glorious purple beetroot soup with a proper kick! Fabulous colour and flavour...
- 1 1/2 lbs beetroot, peeled and cubed
- 1 lb sweet potato, peeled and cubed
- 1/2 stick celery, chopped
- 1 onion, sliced
- 2 tbsp olive oil
- 1 1/4 pints vegetable stock
- 4 fl oz sour cream
Heat the oil in a large stockpot and cook the onions until soft and translucent, but not brown
Add the chopped beetroot, sweet potatoes and celery, and sweat in the oil for 5 minutes
Pour in the stock, stir well, cover and simmer for 20 minutes
Blitz the soup with a stick blender until smooth and glossy.
Optional - push the soup through a fine sieve
Serve piping hot, topped with a swirl of sour cream and freshly ground black pepper to taste.
Now you’ve learned how to make beetroot soup, are you making this recipe? Please leave a comment to let me know and don’t forget to take a picture and tag it #coraliecooks on Instagram so I can see. I LOVE seeing what you come up with.
Cheers, foodie friends x