By Rajan Bhattacharya
October 30, 2024
This homemade winter-special beetroot soup is vibrant, nutritious, and easy to prepare. Made with fresh beets, sautéed onions, garlic, and broth, it's a hearty dish, finished with a swirl of cream for extra richness.
3 tbsp olive oil 1 medium onion, chopped 3 garlic cloves, chopped 6 medium beetroots, peeled and chopped 500 ml beef or vegetable stock Salt and black pepper, to taste 60 ml heavy cream
Heat olive oil in a large saucepan over medium heat.
Cook the chopped onion and garlic in the oil until soft, around 5 minutes.
Add chopped beetroots and cook for 1 minute, stirring occasionally.
Pour in the stock, season with salt and pepper, and bring to a boil.
Reduce heat, cover the pan, and simmer for 20-30 minutes until beetroots are tender.
Blend the soup in batches until smooth, then return it to the saucepan.
Heat the soup on low until warmed through. Serve with a swirl of cream.