Pureed Beet Soup

This Pureed Beet Soup is so vibrant and easy to make! Try it this week for your meal prep or as a way to use up leftover ingredients!

This Pureed Beet Soup is so vibrant and easy to make! Try it this week for your meal prep or as a way to use up leftover ingredients!

Pureed Beet Soup

Do you ever have those days where you just don’t want to go out in the snow for groceries but don’t want to pay extra to have them delivered? That’s was pretty much me on my day off. I had zero desire to put on my boots and head outside (not even for PokemonGo! I was determined to stay indoors lol) so I start poking around the kitchen because I wanted soup on a snowy day.

I know, I have a lot of expectations in life haha — but that was how this beet soup was born! I had a bunch of leftover beets, some onion, shallots, garlic, and bam, I have all I needed to make soup! I followed my build a soup structure and the soup came out flawlessly. Since then, I’ve repeated the process to nail down finer details (ie brown sugar is the secret ingredient, who would’ve thought) and I thought I’d share!

This beet soup can be adapted to using raw beets instead of cooked leftover beets.

What you’ll need to make this leftover beet soup

  • olive oil
  • onion
  • shallots
  • garlic
  • salt
  • beets: I used leftover cooked beets. If you have raw beets, peel and cut them into small pieces.
  • tomato paste
  • vegetable stock or chicken stock
  • brown sugar
  • dill weed
  • lemon juice
  • heavy cream

How to make this beet soup

In a pot on medium heat, add olive oil, shallots, and garlic. Sauté for 4-5 minutes, until the onions have soften.

beet soup | In a pot on medium heat, add olive oil, shallots, and garlic. Sauté for 4-5 minutes, until the onions have soften.

Salt the pot and add in the beets and tomato paste. Give it a stir before adding in the broth, brown sugar, and dill weed.

beet soup | Salt the pot and add in the beets and tomato paste. Give it a stir before adding in the broth, brown sugar, and dill weed.

Bring the pot to a boil, and let simmer for 5-10 minutes. If you are using raw beets, let the soup simmer until the beets have cooked through.

beet soup | Bring the pot to a boil, and let simmer for 5-10 minutes. If you are using raw beets, let the soup simmer until the beets have cooked through.

Squeeze in half a lemon and then transfer the soup to a blender (or use an immersion blender) and blend until smooth (careful when blending hot soup, blend in batches if needed. I used a Vitamix).

beet soup | Squeeze in half a lemon and then transfer the soup to a blender (or use an immersion blender) and blend until smooth (careful when blending hot soup, blend in batches if needed. I used a Vitamix).

Slowly add in up to a cup of heavy cream while blending.

For serving, I chose to add a little bit of extra heavy cream, however, that is up to you!

Tips, Notes, and Substitutions

If you plan on freezing this soup, hold off on the heavy cream for when you thaw and reheat it.

If you’ve got some carrots, leeks, or potatoes leftover as well, feel free to toss that in as well! Best part about leftover styled soups is that you can make do with what you’ve got! You may have to adjust the seasoning (ie add more salt, a pinch of garlic powder or more garlic, etc).

This beet soup is perfect as a meal prep as it tastes great chilled or warm so if you don’t have access to a microwave (or if you are making this in the summer), this is the perfect meal prep soup for you!

Here’s how I roast beets in the oven or make them in the Instant Pot.

This Pureed Beet Soup is so vibrant and easy to make! Try it this week for your meal prep or as a way to use up leftover ingredients!

Pureed Beet Soup

This Pureed Beet Soup is so vibrant and easy to make! Try it this week for your meal prep or as a way to use up leftover ingredients!

Print Rate

Course: Soup

Cuisine: Healthy

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Author: Carmy

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 2 shallots
  • 5 cloves garlic
  • 2 tsp salt
  • 3 beets I used leftover cooked beets. If you have raw beets, peel and cut them into small pieces.
  • 2 tbsp tomato paste
  • 4 cups vegetable stock or chicken stock
  • 1.5 tbsp brown sugar
  • 1 tbsp dill weed
  • 1/2 lemon juiced
  • 1 cup heavy cream

Instructions

  • In a pot on medium heat, add olive oil, shallots, and garlic. Sauté for 4-5 minutes, until the onions have soften.

  • Salt the pot and add in the beets and tomato paste. Give it a stir before adding in the broth, brown sugar, and dill weed.

  • Bring the pot to a boil, and let simmer for 5-10 minutes. If you are using raw beets, let the soup simmer until the beets have cooked through.

  • Squeeze in half a lemon and then transfer the soup to a blender (or use an immersion blender) and blend until smooth. Blend in batches if needed.

  • Slowly add in up to a cup of heavy cream while blending.

  • For serving, I chose to add a little bit of extra heavy cream, however, that is up to you!

Notes

If you plan on freezing this soup, hold off on the heavy cream for when you thaw and reheat it.
If you’ve got some carrots, leeks, or potatoes leftover as well, feel free to toss that in as well! Best part about leftover styled soups is that you can make do with what you’ve got! You may have to adjust the seasoning (ie add more salt, a pinch of garlic powder or more garlic, etc).
Tried this recipe?Did you make this recipe? I’m always so happy to know about it! I’d love to see how it turned out! Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

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Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]


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