Beetroot cream soup

Are you a fan of cream soups? Then you should definitely try this beetroot cream soup recipe!

It’s very easy to prepare and best of all, it’s quite a nutritious first course!

I have to admit, I rarely make any homemade soups, I usually prefer solid food. However, soups are healthy and truth be told, most soup recipes are easy to make.

Before discovering how to make this cream soup, I’ve actually only used red beet to prepare salads. However, eating the same type of food over and over again gets boring.. Having a tasty an easy to prepare alternative is quite refreshing!

Here’s how to prepare red beet cream soup:

Print Recipe

Beetroot cream soup

Course

Soups

Servings

Ingredients

• 2-3 small pieces beetroot (300 grams || 10 oz)
• 2-3 potatoes
• 1 onion
• 3 tablespoons olive oil
• salt & pepper
• chives (finely chopped)

Course Soups Servings Ingredients 2-3 small pieces beetroot (300 grams || 10 oz) 2-3 potatoes 1 onion 3 tablespoons olive oil salt & pepper chives (finely chopped)

Instructions

1. First, prep your ingredients:
   - Wash, peel and cut the potatoes into cubes
   - Cut the red beet into cubes as well
   - Peel and finely chop the onion
2. In a pot, fry the chopped onion in olive oil, for about 1 minute, then add the potatoes and beetroot.
3. Cover the vegetables with water and bring to boil.

   
4. When the veggies are boiled ('test' them by using a fork), add salt and pepper and let the soup cool for a while.
5. When the soup becomes lukewarm, strain the vegetables, but keep the broth!
6. Add the vegetables into a blender + a couple of ladles of broth and blend.
7. If your cream soup is too thick, add more broth into the blender until you reach the desired consistency.
8. Serve the beetroot cream soup with chives and croutons.