Beetroot soup

Beetroot soup

50 min
Our beetroot soup adds comfort and a splash of colour to any table. This simple recipe pairs the natural sweetness of earthy beets with the delicate savouriness of shallots, all elevated by a zesty touch of lemon and a lavishly creamy topping. Perfect for a light lunch or a stylish starter, it showcases the power of simple, well-chosen ingredients. Enjoy it with a slice of fresh-baked bread for a truly satisfying meal.
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Instructions

Soup
  • Preheat the oven to 180 °C.
  • Rinse beetroots and wrap them individually in aluminium foil.
  • Bake for 40 minutes or until tender, then let them cool.
  • Sauté chopped shallots in olive oil in a large pan over medium heat until shiny and slightly golden.
  • Add stock and bring to a boil before turning down the heat.
  • Peel beetroots and put them in a blender with stock, shallots, sour cream/Greek yoghurt, and lemon juice.
  • Blitz until smooth. Season to taste with salt and pepper.
Topping and serving
  • Combine sour cream/Greek yoghurt and white cheese until thick and creamy.
  • Pour the beetroot soup into bowls and top with the creamy topping and parsley.
  • Optionally: Add ginger and serve with bread.
Enjoy!

FAQ: Questions about beetroot soup

Whether you are experienced or new to cooking, our FAQ will help you make a comforting bowl of beetroot soup with a vibrant, earthy flavour.

How do I store beetroot soup?
Let your beetroot soup cool to room temperature after cooking to properly store it and maintain its freshness and flavour. To expedite cooling, you can place the pot in a sink filled with ice water, stirring occasionally to ensure even cooling. Once it has cooled, transfer it to airtight containers. It is also a good idea to store the creamy topping in a separate container. This keeps it fresh and prevents it from becoming watery.
Can you freeze beetroot soup?
Yes, you can freeze beetroot soup. Let the soup cool down completely before placing it in containers that are safe for the freezer. Make sure to leave enough space for the soup to expand when it freezes. It will keep well for up to three months. For later enjoyment, thaw it in the fridge overnight and gently reheat it on the stove or in a microwave. If needed, add a bit of stock or water to thin it out.
Can I make beetroot soup ahead of time?
Yes, you can prepare beetroot soup in advance. After cooking the soup, let it cool to room temperature. Then, pour it into an airtight container to keep it fresh and prevent unwanted smells. You can store it in the fridge for 3-4 days, making it a handy meal to prepare beforehand.

Ingredients

Soup
Beets, rinsed but not peeled
6
Shallots, chopped
6
Olive oil
1 tbsp
Vegetable or chicken stock
1½ l
Lemon, juice
½
Sour cream or Greek yogurt
2 tbsp
Salt and pepper to taste
Creamy topping
Sour cream or Greek yoghurt
100 ml
Apetina® 50% Less Fat Original White Cheese
100 g
Flat-leaf parsley, coarsely chopped
Optional
A little ginger
To serve
Fresh-baked bread
Other recipes
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Tips: Improve your beetroot soup

Learn how to make an exceptional beetroot soup with our helpful tips. Let us reveal the secrets to creating a standout meal.

Selecting the best beetroots 

Pick the freshest beetroots you can find to get the most flavour. Choose roots that feel firm, have smooth skin, and display a deep colour. These signs show the beetroots are fresh and full of natural sweetness and earthy flavour. When looking at your options, go for smaller ones, as they are usually more flavourful and tender. Avoid beetroots that look like they are going bad. Soft spots or dry skins mean they are old and could make your soup taste less fresh and vibrant.

Get a smooth texture

Use a high-powered blender to achieve a silky texture in your beetroot soup. It turns the cooked beetroots and additional ingredients into a smooth mixture, ensuring the soup is creamy and lump-free.

Adjust the consistency

To adjust the thickness of your beetroot soup, you can thin it by gradually adding more stock while slowly stirring. If your soup seems too runny, simmer it on low heat to let some liquid evaporate, which will also intensify the taste. Stir now and then to keep the soup from sticking to the pot. Once you are happy with the consistency, blend the soup one last time for a uniform smoothness.

Avoid accidents with the blender

When blending, start on a low speed and increase gradually. This prevents the hot liquid from shooting up and ensures an even blend. Take care when blending hot ingredients – let steam escape by removing the blender's lid cap and covering it with a cloth to prevent pressure build-up and splashes. If you do not own a high-powered blender, a standard or immersion blender will work, though it may take longer to achieve a smooth texture. 

Fabulous beetroot soup with a creamy finish

If you are looking for a recipe that is simple and elegant at the same time, you need to try our velvety beetroot soup. Its vivid, ruby-red colour is bound to turn heads. We like to present it with a generous spoonful of creamy topping, combining sour cream or Greek yoghurt with rich white cheese. Serve it warm with fresh-baked bread, perfect for soaking up the colourful soup, ensuring a delightful meal to the last bite.

Sweet and earthy with a bright touch of lemon

Our easy beetroot soup showcases the earthy sweetness of beets, enhanced by the bright zing of lemon juice. The acidity of the lemon not only balances the flavours but also intensifies the natural colour of the beet, keeping it vivid. We enrich the soup further by adding shallots, which provide a refined taste that is both sweet and subtly sharp – complementing the beetroots perfectly. To maximise their flavour, we caramelise the shallots gently before adding them to the soup. This process releases their natural sugars, adding complexity and depth.

Creamy topping with white cheese

The creamy topping is an ideal complement to the robust flavours of this beetroot soup. White cheese and sour cream or Greek yoghurt can be stirred into a smooth, thick consistency that perfectly complements the vivid soup. When spooned over the soup just before serving, the topping melds delightfully with the vibrant hues and flavours of the soup. It adds a tangy richness that balances the sweet notes of the beetroots.

The perfect soup for cold days

Brighten up your dreary days with a bowl of our vibrant beetroot soup. The striking deep red colour and rich, comforting flavours provide a cosy culinary embrace, perfect for chilly evenings. This delightful soup serves as a comforting beacon of warmth, offering a tasty escape from the cold. Enjoy a bowl, and let its warmth and vibrant hue bring a bright smile to even the coldest days.

If you like soups, there is a whole world for you to explore. For example, try a rich onion soup or a flavourful red pepper soup. You can also try our recipe for leek soup.

Ideas for varying the recipe

This recipe allows you to experiment and tailor the soup to your liking. So, if you want to revamp the soup, we have a few ideas to get you started.

While traditional red beets offer a vibrant hue and an earthy flavour, golden beets can provide a milder, sweeter taste along with a stunning golden colour. You might also consider blending in other vegetables, such as carrots or sweet potatoes. These additions enhance the depth of flavour and introduce a subtle complexity to the sweetness of the beets.

Incorporating warm spices such as cumin, coriander, or cinnamon can add a comforting warmth and spice to the soup. If you are in the mood for something with a kick, try adding a bit of chilli powder, horseradish, or fresh ginger. These spices will elevate the natural flavours of the beetroot, adding an exciting twist to its earthy base.

You can also substitute lemon juice for a splash of balsamic or red wine vinegar. The rich, complex acidity complements the sweetness of the beets wonderfully. Alternatively, experimenting with other citrus fruits, such as lime or orange, can add a fresh, bright twist.

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