Do It All Working Mom

Recipe

Creamy Beet Soup Recipe

Impress you guests whit this simple, delicious and healthy Creamy Beet Soup. This is the perfect soup to entertain during the colder months. After serving this tasty beet soup, be ready to be complimented on your culinary skills.
Creamy-2BBeet-2BSoup
 
Ingredients
 
10 medium size beets
2 onions chopped
3 medium potatoes pealed and cubed
3 tablespoons of butter
900 ml of chicken broth
1 tablespoon of coriander seeds freshly ground
Sea salt and fresh ground pepper to taste
1 cup of 15% cooking cream
1 cup of grated old cheddar cheese
Directions
 
1- Boil the beets until tender (about 15 minutes).
+
2- Peel and cut the beets into cubes.
3- In a large cooking pot, heat the butter, add the beets, potatoes, onions and sauté for 5 minutes on medium high heat.
4- Add the coriander, chicken stock, salt and pepper and bring to a boil. Reduce heat, cover and let simmer for about 30 minutes or until vegetables are tender.
5- With a hand blender, purée the soup until smooth (you can also use a counter top blender).
6- Add the cream and cheese and cook at low heat for another 10 minutes.
 
When you are ready to serve the soup, garnish with grated old cheddar cheese and a drizzle of olive oil.
Print
Creamy Beet Soup Recipe

Rating: 51

Prep Time:

Cook Time:

Total Time: 1 hour, 5 minutes

Serving Size: 8 portions

Creamy Beet Soup Recipe

Ingredients

  • 10 medium size beets
  • 2 onions chopped
  • 3 medium potatoes pealed and cubed
  • 3 tablespoons of butter
  • 900 ml of chicken broth
  • 1 tablespoon of coriander seeds freshly ground
  • Sea salt and fresh ground pepper to taste
  • 1 cup of 15% cooking cream
  • 1 cup of grated old cheddar cheese

Instructions

  1. Boil the beets until tender (about 15 minutes).
  2. Peel and cut the beets into cubes.
  3. In a large cooking pot, heat the butter, add the beets, potatoes, onions and sauté for 5 minutes on medium high heat.
  4. Add the coriander, chicken stock, salt and pepper and bring to a boil. Reduce heat, cover and let simmer for about 30 minutes or until vegetables are tender.
  5. With a hand blender, purée the soup until smooth (you can also use a counter top blender).
  6. Add the cream and cheese and cook at low heat for another 10 minutes.
  7. When you are ready to serve the soup, garnish with grated old cheddar cheese and a dash of olive oil
 
This is the hand blender and spice grinder I use:
    
**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links**
Enjoy!


Thanks for visiting Do It All Working Mom.
(Visited 678 time, 1 visit today)


Comments

  1. lisa says

    Beet soup? I have never liked beets. Looking over the recipe, it does sound interesting. There is a combination of ingredients that may be tasty.

  10. Winter White says

    They have such a pretty color when they come out! Thank you for sharing this yummy looking recipe

  11. Dede says

    I have never tried cooking beets in any way, but have heard that they’re great for the liver. Since I have liver disease, I might need to try this.

Trackbacks