Beetroot soup is a mild and creamy soup with excellent texture. This creamy beet soup is delicious and super filling perfect for dinner.
Of all other vegetable soup recipes, this beetroot soup and my carrot ginger soup both hold a special place in my heart. It’s definitely because of the natural mild sweetness these wonder veggies have.
Moreover, this beetroot soup is completely vegetarian because we don’t use chicken or meat broth but only the beetroot cooked water.
That doesn’t mean that you shouldn’t use chicken broth because this beet soup tastes great when cooked with broth instead of plain water.
Nutritional values and benefits of this beetroot soup:
- Beetroot is a root vegetable and an excellent source of dietary fiber.
- Beets are good sources of vitamins and minerals, such as folate, manganese, potassium, iron, and vitamin C.
- As these beetroots are high in dietary nitrates, they help in regulating blood pressure which in turn helps in reducing high blood pressure leads to stroke and heart attack.
- In addition, beets help in enhanced exercise capacity by improving oxygen use.
- Because of its blood regulating feature, beetroot may help in increasing blood flow to the brain and improve cognitive function.
- Consuming beet moderately benefits immensely to human health. Choose large greens attached beetroot for the assured freshness.
Info source: https://www.healthline.com/nutrition/foods/
Can this soup be made as a complete vegan?
If you want to make this a complete vegan, you can simply skip the Greek yogurt and add a vegan version of it. In fact, you may feel vegan yogurt is tough to find, and do not worry at all.
To get the creamy texture vegans can add a tbsp of soaked cashews paste or thick coconut milk and that’s it. Instead of yogurt, the cashew paste gives the smooth beetroot soup.
Also, replace butter with any plant-based flavorless oil.
If you are a soup lover you may find this Cauliflower Apple soup interesting.
Watch the video uploaded in the recipe card and please subscribe to my YouTube channel if you like to see more recipe videos 🙂
Beetroot soup | How to make creamy beetroot soup
Equipment
- Large sauce pan
Ingredients
Ingredients:
- 1 large beetroot (2 cups chopped)
- 1 tbsp butter
- 1 tsp chopped garlic
- 3 tbsp chopped onion
- 1 cup water (approx.)
- ¾ tsp salt (as per taste)
- ¾ tsp pepper powder (as per taste)
- ¼ cup Greek yogurt or hung curd (non-sour)
Instructions
Preparation:
- Chop two or three garlic pods, chop the onion and keep ready.
- Cut the beetroot into small pieces.
Recipe:
- Heat a tbsp of butter in a broad saucepan. Do not overheat as the butter may start turning into ghee.
- Add chopped garlic (1 tsp) and onions (3tbsp) and saute for two mins.
- Next, add the beetroot pieces and saute in butter along with onion and garlic for two minutes.
- Beetroot becomes soft and flavorful by this time. Add a cup of water, cover with a lid and cook for around 8 minutes.
- You can use chicken broth or veggie broth instead of water. But make sure the beet cooked well before switching off.
- Switch off and scoop out the cooked beetroot pieces from the pan and transfer into a plate.
- DO NOT DISCARD THE COOKED WATER. Let the water stay in the pan.
- Blend the cooled beet into a soft paste.
- Add this paste to the same pan with the beet broth and mix well. Switch on the stove to low heat.
- Put salt and pepper powder as per your taste. I use 3/4 tsp salt and the same amount of fresh black pepper powder. Adjust to suit your needs. Let the soup come to a boil in a few minutes.
- Finally, add in a quarter cup of beaten Greek yogurt or thick hung curd and mix well.
- Switch off in two minutes and serve warm in a soup bowl along with a salad and crackers.
Video
Notes
1) Allow the beet pieces to cool down before blending.
2) If you prefer vegan, use oil in place of butter and cashew paste or Coconut milk in place of yogurt.
3) Do not cook longer after adding curd or yogurt as they will curdle up further.
Nutrition
Preparation:
- Chop two or three garlic pods, chop the onion and keep ready.
- Cut the beetroot into small pieces.
Recipe:
- Heat a tbsp of butter in a broad saucepan. Do not overheat as the butter may start turning into ghee.
- Add chopped garlic (1 tsp) and onions (3tbsp) and saute for two mins.
- Next, add the beetroot pieces and saute in butter along with onion and garlic for two minutes.
- Beetroot becomes soft and flavorful by this time. Add a cup of water, cover with a lid and cook for around 8 minutes.
- You can use chicken broth or veggie broth instead of water. But make sure the beet cooked well before switching off.
- Switch off and scoop out the cooked beetroot pieces from the pan and transfer to a plate.
- DO NOT DISCARD THE COOKED WATER. Let the water stay in the pan.
- Blend the cooled beet into a soft paste.
- Add this paste to the same pan with the beet broth and mix well. Switch on the stove to low heat.
- Put salt and pepper powder as per your taste. I use 3/4 tsp salt and the same amount of fresh black pepper powder. Adjust to suit your needs. Let the soup come to a boil in a few minutes.
- Finally, add in a quarter cup of beaten Greek yogurt or thick-hung curd and mix well.
- Switch off in two minutes and serve warm in a soup bowl along with a salad and crackers.
Tips:
1) Allow the beet pieces to cool down before blending.
2) If you prefer vegan, use oil in place of butter and cashew paste or Coconut milk in place of yogurt.
3) Do not cook longer after adding curd or yogurt as they will curdle up.
Thanks Sangeetha for sharing the beet soup very simple have to try we are not found of beet root in malaysia
thanks
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