Golden Beet Soup


This Golden Beet Soup is a lovely addition to any meal.

Golden Beet Soup
Yield: 16 servings • Preparation: 20 minutes • Cook: 1 hour
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  1. 2 tablespoons unsalted butter
  2. 2 tablespoons walnut oil
  3. 10 medium golden beets, peeled
  4. 3 cups chopped yellow onion
  5. 1½ tablespoons minced garlic
  6. 8 cups low-sodium vegetable broth
  7. ½ cup heavy whipping cream
  8. 1½ tablespoons lemon juice
  9. 1 tablespoon minced fresh thyme
  10. 1½ teaspoons minced fresh parsley
  11. 1 teaspoon kosher salt
  12. 1 teaspoon ground black pepper
  13. Garnish: reserved beets, toasted bread cubes, and fresh thyme
  1. In a large stockpot, heat butter and walnut oil over medium-high heat. Add beets, onion, and garlic, stirring to combine. Cook until vegetables soften, 8 to 12 minutes.
  2. Add vegetable broth, stirring to combine. Simmer for 20 minutes.
  3. Add cream, lemon juice, thyme, parsley, salt, and pepper, stirring well. Cook for 6 minutes. Remove from heat, and let cool slightly.
  4. In the container of a blender, puree soup in batches until smooth, reserving ½ cup chopped beets for garnish, if desired. Divide soup among serving bowls.
  5. Garnish individual servings with reserved beets, bread cubes, and fresh thyme, if desired.
  1. • For a gluten-free version of this soup, use a gluten-free broth and omit bread cubes.
TeaTime Magazine
From TeaTime November/December 2011


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