We got the beet. Looking for a hearty soup for the fall? Then you have to check out this beet soup recipe. This flavorful soup can be enjoyed on it’s own or as part of a three course meal. We served this beet soup as the first course at our Burgundy and Black Halloween dinner party. The vibrant color of the soup really pops against the creamy Greek yogurt, black sesame seeds and fresh parsley. If burgundy is part of your color palette for a party, the dish should be on your menu. We are excited to share the best beet soup recipe with you.
Beet Soup Recipe: Ingredients
Unbeetable! Beets are a great option in the fall and winter. This root vegetable stores well and keeps for months. Beets can be enjoyed sauteed, boiled, roasted, grilled, baked or steamed. Early season beets are even tender enough to be eaten raw. This beet soup recipe is not only delicious but also packed with nutrients. Beet soup might look complex to make, but this one pot recipe actually quite easy to make on the stove with an immersion blender. We used a mix of beets, parsnip, ginger, onion, garlic to make the base of the soup.
Beet Soup Recipe: Tips
- Beets: These vegetables are messy and stain easily. Wear an apron and wash your hands with hot soapy water to prevent stains. Sprinkling lemon juice can also help. You can also wear gloves or use a stain-resistant surface. If you get beet juice on your clothes or tablecloth, use a mixture of dish soap and water and blot the stain out right away. Then wash immediately. Select beets that are firm and similarly sized (or chop into similar pieces). Beets are available in red and gold, so make sure to use red ones for this soup if you are going for the burgundy color.
- Yogurt: We used Greek yogurt for extra protein. You can substitute with coconut cream to keep it vegan.
- Chicken Broth: You can use vegetable broth if you want a vegan or vegetarian version.
- Immersion Blender: If you have an immersion blender, you can keep this as a one pot dish with less cleanup. You can also use a regular blender or food processor, but that involves more dishes.
Beet Soup Recipe: Instructions
Read beet-ween the lines. We peeled the beets and parsnip and then chopped them up along with the onion. We sauteed the onion in a large pot for a few minutes with olive oil. Then we used a garlic press with the garlic (anyone else hate slicing garlic and using this shortcut?) Next we peeled and grated the ginger and added some salt and pepper. Then we added the chopped beets, parsnips and chicken broth.
I feel so up-beet! We cooked the soup for about 30 minutes until the root vegetables were fork tender. The final stop is to swirl a dollop of Greek yogurt on the soup. We used a toothpick to draw a pattern and then we topped the soup with parsley and black sesame seeds. The yogurt balances the acidity of the soup and provides some additional richness and body.
A re-beet of last time. You can certainly enjoy this soup on it’s own. The first night we ate this soup as part of a three-course Black and Burgundy Halloween dinner party. We served the soup in a Mikasa Swirl Black with Graphite Ombre Coupe bowl with Mikasa Delano Gunmetal flatware. These black dishes and flatware are fantastic for a Halloween dinner party. Make sure to use a CV Linens burgundy tablecloth too. The other courses were Lamb Chops with Spaghetti Squash and Pomegranates and Blackberry Cobbler. The next day, we ate the soup for dinner as a main.
My heart skips a beet. This fall, make this beet soup recipe. It’s hearty, delicious and a bite of fall heaven. If want to style your own burgundy and black Halloween dinner party, then serve this soup as the first course and then get the rest of recipes and decor tips here.
Breathe properly. Stay curious. And eat your beets.Tom Robbins
- 2 Tbsp Olive oil
- 1 Onion
- 3 Garlic Cloves
- 1 Tbsp Fresh Ginger
- 3 Large Beets
- 1 Medium Parsnip
- 4 Cups Chicken Broth Can Substitute with Vegetarian Broth
- Greek Yogurt
- Black Sesame Seeds
- Black Pepper
- Heat the olive oil in a large pot on medium heat.
- Add onion and cook for 4-5 minutes.
- Mince garlic and grate ginger.
- Add garlic, ginger, salt and pepper and cook for 1-2 minutes.
- Dice beets and parsnips.
- Add the beets, parsnips and chicken broth.
- Turn the heat to high and bring to a boil.
- Then lower the heat, cover the pot and simmer for 30 minutes until the beets are fork tender.
- Use an immersion blender to blend until creamy.
- Use a ladle to put the soup into a bowl.
- Garnish with Greek yogurt, parsley, black sesame seeds and black pepper.