This easy beetroot soup is rich, earthy, and healthy. This vibrant beetroot soup is made with earthy beetroots and topped with crispy croutons, fresh radishes, and creamy feta. It can be served hot for a cozy meal or chilled for a refreshing option.
Ingredients Needed:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1kg fresh beetroot, peeled and diced
- 1.5 litres vegetable stock
- ½ small loaf of sourdough bread, diced into large croutons
- 100g radishes, finely sliced
- 100g feta, crumbled
How To Make Beetroot Soup:
- Sauté the onion and garlic: Heat 1 tbsp of olive oil in a large saucepan over medium heat. Add the finely chopped onion and fry for 5 minutes until softened. Stir in the garlic and cook for 1 minute.
- Cook the beetroot: Add the diced beetroot to the pan and cook for 15 minutes, stirring occasionally. Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer uncovered for 30 minutes, or until the beetroot is tender.
- Prepare the croutons: While the soup is simmering, heat the grill to high. Place the diced sourdough on a baking sheet, drizzle with the remaining 1 tbsp of olive oil, and grill until golden and crispy.
- Blend the soup: Once the beetroot is tender, season the soup to taste and let it cool slightly. Use a hand blender to blend the soup until smooth.
- Serve: For chilled soup, let it cool completely and refrigerate for 2 hours before serving. For hot soup, reheat for 2-3 minutes. Serve in bowls with the crispy croutons, radishes, and crumbled feta on top.
Recipe Tips
- Peeling Beetroots: Wear gloves when handling fresh beetroot to prevent your hands from staining pink.
- Chilled Soup: For a refreshing summer version, chill the soup for a few hours before serving.
- Texture: Blend the soup to your preferred consistency, whether completely smooth or a bit chunky.
- Vegan Option: Skip the feta or use a vegan alternative for a fully plant-based meal.
How To Store & Reheat Leftovers
Let the soup cool completely and store it in an airtight container in the fridge for up to 3 days.
Reheat the leftover soup on the stove over medium heat until warmed through.
Nutrition Facts
- Calories: 403 kcal
- Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Sugars: 25g
- Fibre: 11g
- Protein: 15g
- Salt: 2.9g
Try More Easy Soups:
Easy Beetroot Soup Recipe Uk
Description
This easy beetroot soup is rich, earthy, and healthy. This vibrant beetroot soup is made with earthy beetroots and topped with crispy croutons, fresh radishes, and creamy feta. It can be served hot for a cozy meal or chilled for a refreshing option.
Ingredients
Instructions
- Sauté the onion and garlic: Heat 1 tbsp of olive oil in a large saucepan over medium heat. Add the finely chopped onion and fry for 5 minutes until softened. Stir in the garlic and cook for 1 minute.
- Prepare the croutons: While the soup is simmering, heat the grill to high. Place the diced sourdough on a baking sheet, drizzle with the remaining 1 tbsp of olive oil, and grill until golden and crispy.
- Blend the soup: Once the beetroot is tender, season the soup to taste and let it cool slightly. Use a hand blender to blend the soup until smooth.
- Serve: For chilled soup, let it cool completely and refrigerate for 2 hours before serving. For hot soup, reheat for 2-3 minutes. Serve in bowls with the crispy croutons, radishes, and crumbled feta on top.
Notes
- Peeling Beetroots: Wear gloves when handling fresh beetroot to prevent your hands from staining pink.
- Chilled Soup: For a refreshing summer version, chill the soup for a few hours before serving.
- Texture: Blend the soup to your preferred consistency, whether completely smooth or a bit chunky.
- Vegan Option: Skip the feta or use a vegan alternative for a fully plant-based meal.
Beetroot Soup Recipe Uk