Creamy Beetroot Soup Recipe

Table of Contents

- 2 cloves Garlic, minced
- 1 Chili pepper, chopped (optional)
- 2 medium Potatoes, peeled and diced

- 3 medium Beets, peeled and chopped
- 4 cups (1 liter) Vegetable broth
- 3 slices of Bread (preferably rustic or sourdough)

- 2 tablespoons Sunflower oil
- 3 Sticks of Celery, chopped
- 1 Zucchini, chopped

- Salt and black pepper, to taste
- 1/4 cup Parsley, chopped (for garnish)
- 1 Garlic clove (for bread)

1. Prepare the bread: Preheat the oven to 180°C (350°F). Place the bread slices on a baking tray, drizzle with sunflower oil, and bake for about 10 minutes, or until crispy and golden. While the bread is baking, rub a garlic clove over the toasted slices for extra flavor.
2. Cook the vegetables: In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until softened and golden brown, about 5 minutes. Add the minced garlic and chili pepper, then sauté for an additional minute.
3. Add the root vegetables: Add the diced potatoes and chopped beets to the pot. Pour in the vegetable broth and bring to a boil. Cover with a lid and let the soup cook for about 20 minutes, or until the vegetables are tender.

1. Prepare the other vegetables: While the soup cooks, heat olive oil in a separate pan. Add the celery and zucchini, seasoning with salt and pepper. Fry the vegetables until they are golden brown and softened, about 7-10 minutes.
2. Blend the soup: Once the potatoes and beets are tender, use an immersion blender or a regular blender to puree the soup until smooth. Add the sautéed celery and zucchini to the soup and blend again until fully incorporated.
3. Finish the soup: Stir in the cream and adjust seasoning with salt and black pepper to taste. Let the soup simmer for an additional 5 minutes to meld the flavors together.

Serve: Serve the creamy beetroot soup in bowls. Drizzle with a teaspoon of cream and sprinkle with fresh parsley. Serve with the garlic-rubbed toasted bread on the side.

Serving Suggestions:

- Top with crumbled feta cheese or a dollop of sour cream for added creaminess.
- Serve with crusty baguette or warm pita bread for dipping.
- Add roasted seeds or nuts as a crunchy topping for extra texture.

Pair with a glass of white wine or a refreshing iced tea for a satisfying lunch.

Cooking Tips:

- For a smoother texture, you can strain the soup after blending to remove any remaining bits of vegetable.

- If you prefer a less creamy version, you can reduce the amount of cream or use coconut milk for a dairy-free alternative.
- If the soup is too thick, add a little more vegetable broth to reach your desired consistency.
- For an added depth of flavor, roast the beets beforehand for a slightly caramelized taste.

You can freeze the soup for up to 3 months. Just let it cool completely before transferring to a freezer-safe container.

Nutritional Benefits:

- Beets are high in fiber, antioxidants, and vitamins such as folate and vitamin C.

- The inclusion of zucchini, celery, and potatoes adds essential vitamins and minerals, including potassium and vitamin K.
- The cream adds a rich texture, while still offering a good amount of healthy fats.
- This soup is a great source of hydration due to the vegetable broth and the high water content in the beets and zucchini.

Dietary Information: