Classic Beetroot Soup
A vibrant, earthy, and deeply comforting soup that highlights the natural sweetness of roasted beets with a bright, tangy finish.
Ingredients
- •4 medium beetroots, peeled and grated (about 500g)
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 large carrot, grated
- •5 cups vegetable broth
- •1 tablespoon apple cider vinegar
- •1 teaspoon sugar
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons fresh dill, chopped
- •1/4 cup plant-based sour cream for garnish
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
- 2
Add the grated carrot and garlic to the pot, cooking for another 3 minutes until softened.
- 3
Stir in the grated beetroots and cook for 5 minutes, allowing them to release their color.
- 4
Pour in the vegetable broth, bring to a boil, then reduce heat to low and simmer for 20 minutes.
- 5
Stir in the apple cider vinegar, sugar, salt, and pepper to balance the earthy flavors.
- 6
Remove from heat and stir in half of the fresh dill.
- 7
Serve hot in bowls, topped with a dollop of plant-based sour cream and a sprinkle of the remaining dill.
💡 Chef tips
- Wear kitchen gloves when grating the beets to prevent staining your hands.
- This soup tastes even better the next day as the flavors meld, making it perfect for meal prep.
- For a smoother texture, you can use an immersion blender to partially puree the soup before adding the dill.
✅ How it should turn out
The finished soup should be a deep, brilliant magenta color with a silky texture, offering a perfect balance of earthy beet sweetness and a bright, acidic tang.