Creamy Beet Soup

Creamy Beet Soup


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Never has there been a more eye-catching soup than this colorful one blended together from fresh beets. We suggest garnishing each bowl of soup with hardboiled eggs and sprigs of fresh rosemary before serving.

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Serving Size / Yield

4 servings


  • 3 Tbs. Butter
  • 3 Garlic Cloves, chopped
  • 6 Medium Beets, peeled and chopped
  • 2 C. Vegetable Stock
  • 1 Tbs. Onion Powder
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • Greek Yogurt, for garnish

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In a large saucepan over medium heat, melt the butter. Add garlic to saucepan and cook until fragrant. Stir in beets and cook for 1 minute. Stir in the vegetable stock and onion powder. Season with salt and pepper as needed. Bring beet mixture to a boil, then reduce heat to low. Cover and let mixture simmer for 20-30 minutes until the beets are tender. Remove from heat and let cool for five minutes. Pour beet mixture into a high-powered blender and puree until smooth. Return soup to saucepan and warm through over a low heat. Ladle soup into bowls and swirl a dollop of Greek yogurt into each bowl before serving.

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