Quick Beet Soup

Summer soup, perfect for one of those ‘cleaning out the fridge’ days ahead of going on vacation. This soup is incredibly light and velvety smooth, and can be made vegan and/or gluten-free. I hope you like it as much as we did. 🙂

Picture of soup in a bowl

Velvet smooth beet soup

Serves 2 as a main dish, or 4-6 for starters


1 tablespoon Vegetable oil (I use olive oil)
1 Small carrot
1 thin slice Ginger root
Several Beet stems (tops without the leaves)
2 Small leftover cooked beet roots, with cooking liquor
2 cups Stock (I used vegetable stock from the fridge this time.)
2 slices Stale bread, crumbled (optional)


  1. Heat oil in medium saucepan.
  2. Peel ginger root and chop finely; clean and chop beet stems and carrot.

    Picture of vegetables to be use in the soup

    Some leftover veg, and some raw waiting to be used

  3. Saute raw veggies until fairly soft.
  4. Chop leftover beets roughly; add to hot veggies, along with at least a cup of the well-coloured, full-bodied cooking juice and the 2 cups of stock.
  5. Bring to a boil, cover and allow to simmer 15 minutes.
  6. Blitz in the pan, using a hand blender. (Or remove to a glass-jar blender to liquidize, and return to pan.)
  7. Add crumbled bread if you’re using it. This is to add body to the soup, but isn’t enough to make it heavy. (To thicken a gluten-free version, use cornstarch.)
  8. Heat through for another 5 minutes, which will soften the breadcrumbs. Blitz again.
  9. Keep hot until ready to serve.

    Picture of soup in bowls

    These bowls hold over 14 ounces each!

We added a spoonful or two of yogurt at the table, and ate this with fresh crusty bread.

I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Kitchen Economy, Recipes, Summer
One comment on “Quick Beet Soup
  1. Gale Wright says:

    Jeff LOVES beets and I am sure he would love this soup as well!

    Liked by 1 person

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Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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