This gorgeous beet soup is so quick and easy – just roast some veggies, simmer with broth, then puree and serve topped with LOTS of sour cream!
Working with beets always kind of skeeves me out.
I have concrete countertops, and while the concrete itself is pretty impervious, the sealant absorbes strong stains like turmeric and beets.
Beets also stain my cutting boards and wooden spoons, so I have to dig around to pull out these thin plastic cutting boards and my red spatula.
I peel them standing over the sink so the skins don’t fly everywhere, and sometimes I even wear gloves if I’m worried about my hands getting stained.
I usually don’t worry about this because I’m such a total homebody, but sometimes if I have plans to leave the house in the coming days I’ll do what I can to keep from tie-dying my own skin.
You might not think I’d be a homebody considering how much I love to travel, but the truth is that for every day I’m on the road I spend another fifteen puttering around at home.
There’s plenty to keep my occupied here. In the summer, there’s reading books out by the pond. In the winter, there’s reading by the fire.
I suppose I do more than just read in my spare time; there’s the shop that forever needs organizing, the garden that forever needs wedding, the orchard that forever needs pruning, and the cats that forever need cuddles.
This time of year, I’m perfectly content to curl up with a book, a cat, and a bowl of this roasted beet soup.
There’s also roasted potato and cauliflower in there, but when you look at it all you see is magenta. I think of it as just ‘beet soup.’
I’ll eat this warm in the winter, and chilled in the summer. I love the way the potato and cauliflower add creaminess and depth of flavor to the beets.
Believe it or not, I just pulled my last crop of beets from my garden last week. We only just had our first frost here a few days ago!
When beets are plentiful, I’ll make batches of this soup and freeze the leftovers for lazy days. Of course, you can find beets in the grocery store any time of year, so there’s no excuse not to make this all year long.
Similar to the varenikis I shared last week, this beet soup loves sour cream. It NEEDS it. And not just a little bit.
I went a little easy on the sour cream for the pictures, but in reality I like mine to be about three parts soup and one part sour cream.
Well, what are you waiting for?
Here’s Your Recipe!
- 2 cups peeled and diced beets
- 1 cup peeled and diced waxy potato
- 1 cup cauliflower florets
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons extra virgin olive oil, divided
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 quart vegetable or chicken broth
- 1 tablespoon balsamic vinegar
- Sour cream for serving
- Preheat the oven to 375 degrees Fahrenheit and line a rimmed baking sheet with foil. In a large (stain-proof!) mixing bowl, toss the beets, potato, and cauliflower with the salt, pepper, and two tablespoons of the olive oil. Arrange the vegetables in a single layer on the baking sheet. Roast in the pre-heated oven until the beets and potatoes are knife-tender; about 35 to 45 minutes.
- Near the end of the roasting time, heat the remaining tablespoon of olive oil in a 3-quart or larger lidded pot set over medium heat. Add the onion and cook for 5 to 7 minutes, until it begins to turn translucent. Add the garlic and cook for another minute, until fragrant.
- Add the broth and roasted vegetables to the cooking pot. Allow the mixture to come to a boil; cover, reduce the heat to low, and simmer until all of the vegetables are tender enough to mash against the side of the pot with a wooden spoon (about fifteen minutes).
- Puree the mixture using an immersion or countertop blender. Stir in the balsamic vinegar, then taste the soup and add additional salt and pepper as desired. Serve with sour cream.
Amount Per ServingCalories 96 Total Fat 10g Carbohydrates 1g Protein 1g