Creamy Beetroot Soup Recipe

Ingredients:

1 Onion, chopped

1 tablespoon Olive oil

1 tablespoon Butter

2 cloves Garlic, minced

1 Chili pepper, chopped (optional)

2 medium Potatoes, peeled and diced

3 medium Beets, peeled and chopped

3 slices of Bread (preferably rustic or sourdough)

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)

60 ml Cream (for the soup)

1 teaspoon of Cream (for garnish)

Directions:

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.

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.

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.

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.

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.

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:

Pair with a side salad for a complete meal.

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:

Vegetarian

Gluten-Free (if using gluten-free bread)

Dairy Optional (can substitute cream with coconut cream for dairy-free)

Low-Calorie (if served in moderation)

Nutritional Facts (per serving):

Calories: 200

Protein: 4g

Fat: 10g

Carbohydrates: 28g

Fiber: 6g

Sugar: 10g

Sodium: 500mg

Storage:

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

For longer storage, freeze the soup for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop or in the microwave.

Store the toasted bread separately in an airtight container to keep it crispy.