Name: Easy beetroot soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tbsp olive oil; 1 medium size red onion ((cut into large cubes)); 2 cloves garlic ((minced)); 1 lb beetroot ((=more or less 4 beets) (peeled and cut into large cubes)); 2 green apples ((like Granny Smith) (peeled and cut into large cubes)); 4 sprigs thyme ((divided)); 750 ml vegetable broth ((=25 fl.oz.) (I use my own recipe (see Notes) or use 750 ml water + 2 cubes of vegetable broth)); 1 tsp cayenne; 4 tbsp greek yogurt ((optional)); 1 small lemon ((optional) (zest+juice) (or sub lime)); salt and pepper ((to taste))

I love the taste and vibrant color of this easy beetroot soup. Did you know beetroot is a great source of fibre, folic acid and potassium? And on top of that this soup is wholesome, gluten free, vegan and most importantly delicious. So I went on a mission to get my kids to eat this soup.

In my post how to get kids to eat veggies and green smoothies I talk about how I convinced my kids to eat ‘green food’ (green colored food and drinks); I told them the Incredible Hulk eats only green food and that is why he is so strong. It did the trick. They wanted green food as well. So the first time I made them a green smoothie I made sure it was spot on; a bit more mango a a dash of extra honey to take away the sometimes bitter taste of kale and mint. It worked and ever since they are hooked. I make the original recipe for them now without the extra sweetness and they don’t object. SWOON!

Beetroot soup's wholesome ingredients; apples, beetroots, red onion and garlic

Healthy ingredients of beetroot soup cubed; beetroot, apple, red onion and garlic

So when I introduced this beetroot soup to them I did the same; a bit more apple, not to much cayenne pepper to get them to like it. When they came into the kitchen I told them to not come too close. I said I was making ‘blood of dragons’ soup’ and told them I found the recipe in an old wizard’s cookbook. The one they use in Harry Potter. Immediately they were intrigued. Soup that Harry Potter ate! I showed them the cover of ‘The unofficial Harry Potter cookbook‘ on Amazon (yes that really exists and no this is not a sponsored ad) and I knew I had them convinced then. So long story short, I got them to try it and they were sold at the first bite! YES!

Beetroot soup ingredients in soup pot; totally plant based and gluten free

This 8 ingredient, 1-pot soup is ready within half an hour. It is wholesome, gluten free, vegan and most importantly delicious. But I told you that already..

How to make this healthy beetroot soup?

This soup comes together quite easily. Red onion and garlic are added to a soup pot that is heated up with a bit of olive oil. When the onions are translucent I add the cubed beetroot and apple. I give it a quick stir to coat the beetroot and apple then I add thyme to the pot. Another quick stir and I pour the broth in. I bring the liquid to boil, turn down the heat to let the soup simmer with the lid on for 20-25 minutes, until the beets are soft. With a submersion blender I blend the soup in the pot until it’s silky smooth. Add some salt and (cayenne) pepper. Optionally, whisk together some yogurt, lemon juice & zest, some fresh thyme leaves and swirl this in every bowl of soup.

Healthy beetroot soup close up with apples, beetroot and thyme

Even though this soups screams FALL, we eat it all year around. We love it that much. We really hope you will too! It is:

vibrant – full of flavor – naturally sweet with a bit of a kick – wholesome – a year round favorite – and so delicious

In summer I serve it cold for lunch. Speaking of cold soups, I am sure you will love my gazpacho as well. But on a chilly fall day this soup warms you up and will put a smile on your face just like this tortilla soup will. Looking for another recipe with apples? Try these apple oatmeal muffins. They are healthy and delicious!

Easy beetroot soup

A vibrant and flavorful soup made with beetroot, red onion and green apples, blended together until silky smooth

Print Recipe

Prep Time 5

Cook Time 20

Total Time 25

Course Soup

Servings 4 people

Calories 180 kcal

Equipment

submersion blender (or regular blender)

Ingredients

2 tbsp olive oil
1 medium size red onion (cut into large cubes)
2 cloves garlic (minced)
1 lb beetroot (=more or less 4 beets) (peeled and cut into large cubes)
2 green apples (like Granny Smith) (peeled and cut into large cubes)
4 sprigs thyme (divided)
750 ml vegetable broth (=25 fl.oz.) (I use my own recipe (see Notes) or use 750 ml water + 2 cubes of vegetable broth)
1 tsp cayenne
4 tbsp greek yogurt (optional)
1 small lemon (optional) (zest+juice) (or sub lime)
salt and pepper (to taste)

Instructions

Heat up olive oil. Once heated add onion and garlic until translucent.
Add beetroot and apple. Stir to combine. Add ¾ of the thyme leaves and stir again.
Pour broth into the soup pot and bring to boil. Put the lid on the pot, reduce heat to low and let simmer for 20-25 minutes.
Once the beetroot has softened blend to a silky smooth soup with a submersion blender. You can also use a regular blender, but you'll have to let the soup cool off first.
Optional: mix yogurt, lemon zest + juice and remaining thyme.
To serve, divide soup over soup bowls and swirl 1-2 tbsp of yogurt mixture in each bowl.

Notes

for my homemade vegetable broth click here: www.familicious.net/no-waste-vegetable-broth/

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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