Easy Beetroot Soup Recipe


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 medium beets, peeled and roughly chopped
  • 1 medium potato, peeled and chopped (optional)
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice or apple cider vinegar
  • Garnishes (optional): sour cream, plain yogurt, fresh dill, chives


  • Prep the beets: If using fresh beets, scrub thoroughly, cut off the tops and stem ends, wrap them in foil and roast in a 400°F (200°C) oven for 45-60 minutes depending on size, until tender. Then, let cool slightly before peeling and chopping. (You can also use pre-cooked vacuum sealed beets as a shortcut).
  • Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional 30 seconds, until fragrant.
  • Simmer the vegetables: Add the chopped beets, potato (if using), vegetable broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat to a simmer. Cook until the beets and potato are very tender, about 20-30 minutes.
  • Blend until smooth: Remove the soup from the heat and let it cool slightly. Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. Work in batches if needed.
  • Adjust flavor: Return the blended soup to the pot and stir in the lemon juice or apple cider vinegar. Taste and adjust the seasonings as needed.
  • Serve and garnish: Ladle the soup into bowls and garnish with your choice of toppings: a dollop of sour cream or yogurt, and a sprinkle of fresh dill or chives for a pop of flavor. Enjoy hot!


  • Roasting beets: Roasting the beets adds a depth of flavor to the soup, but pre-cooked beets will still yield a great result.
  • Potato power: The potato adds creaminess to the soup. For a lighter version, omit the potato.
  • Flavor boost: Experiment with other spices, such as cumin or coriander for a subtle twist.
  • Creative toppings: Consider a drizzle of balsamic glaze, toasted nuts or seeds, goat cheese crumbles, or a splash of cream for extra flair.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *