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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 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Course: Soup
Calories: 180
Ingredients Equipment Method Notes

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)

Equipment

  • submersion blender (or regular blender)

Method
 

  1. Heat up olive oil. Once heated add onion and garlic until translucent.
  2. Add beetroot and apple. Stir to combine. Add ¾ of the thyme leaves and stir again.
  3. 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.
  4. 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.
  5. Optional: mix yogurt, lemon zest + juice and remaining thyme.
  6. To serve, divide soup over soup bowls and swirl 1-2 tbsp of yogurt mixture in each bowl.

Notes

 
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.