We Got the Beet Soup
The strikingly beautiful color of this soup pulls people in, but the flavor and silky sooth texture is what keeps everyone coming back for more. If you want to entice your kids, you can call it Dragon’s Blood or Fairy Princess Soup. Scramble recipe tester Maxine Silverman said, “This soup is a winner! It is super filling and beautiful. It feels like a farmer’s market in a bowl.”
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 yellow onion chopped
- 1 lb. beets peeled and chopped (about 4 beets)
- 1 lb. white potatoes peeled and chopped (about 2 potatoes)
- 1 parsnip peeled and chopped
- 1 tsp. dried dill or 1 Tbsp. fresh
- 1/4 tsp. black pepper
- 4 cups reduced-sodium vegetable or chicken broth
- 1/2 – 1 lemon juice only, to taste
- 1/2 cup crumbled goat cheese or sour cream or plain yogurt
Instructions
- Heat a medium stockpot over medium-high heat. When it is hot, add the oil, and when the oil is hot, add the onions. Sauté them for about 3 minutes until they are tender.
- Add the beets, potatoes, parsnips, dill, pepper and broth, cover and bring it to a boil. Reduce the heat to a simmer, keeping it covered, and cook it for 25 minutes until the vegetables are very tender.
- Puree the soup with an immersion blender or a standing blender until it is smooth. Return it to the pot, if necessary, and stir in the lemon juice. (At this point you can serve it immediately or refrigerate the soup for up to 3 days.)
- Top the bowls of soup with the goat cheese (highly recommended!) or sour cream, and additional pepper, and garnish it with additional dill, if desired.
Notes
Do Ahead or Delegate: Chop the onion, peel and chop the beets, potatoes and parsnip, juice the lemon.
Tip: If you’ve got extra lemons or limes sitting around and don’t want that flavorful juice to go to waste before they go bad, freeze them. (Yes, you can freeze them!) Just cut them into quarters and put them in a single layer on a baking sheet. Place them in the freezer until frozen. Once frozen, you can place them in a freezer-safe bag and remove and use as needed.
Scramble Flavor Booster: Top the soup with the additional dill and a few drops of hot sauce.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 204kcalCarbohydrates: 30gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 138mgPotassium: 735mgFiber: 6gSugar: 9gVitamin A: 273IUVitamin C: 30mgCalcium: 79mgIron: 2mg
Tried this recipe?Let us know how it was!
How to Make Great Winter Soups and Stews
Tuesday 7th of December 2021
[…] soup, but also turn the soups really fun colors that can have fun names. When I first made beet soup, for instance, my boys loved pretending it was blood and they were vampires. Similarly, a green […]
25+ Easy Holiday Appetizers
Friday 23rd of October 2020
[…] We Got the Beet Soup […]