BEET SOUP

Not only is beet soup delightful, but it is also nutrient-rich. This blended version, which combines beets, parsnips, ginger, onions, and garlic, is creamy, tasty, and flavorful. A spread of coconut cream (or yogurt), parsley, and black sesame seeds completes the dish.

The lentil salad pulled ham, cabbage, arugula salad, or my apple kale salad can all be served alongside this hearty beet soup.

While beets are frequently roasted, made into hummus, smoothies, or served chilled on top of salads, I've chosen to try something different. Today I'll make a warm, velvety soup from freshly chopped, unroasted beets.

Let me explain why you should include this soup on your list of fall and wintertime dishes. It's a vibrant blend of delectable earthy aromas ideal for warming up your body on a chilly day and reaps healthy health advantages for your gut.

INGREDIENTS FOR BEET SOUP

This soup looks fancy, but it's easy to make. Easy ingredients and some time on the stove are all required to make it. Following are ingredients.

• Beets: High in vitamins and nutrients and heart-healthy.
• Parsnip: Use parsnips for a creamy mouth feel with fewer carbohydrates than potatoes.
• Ginger: Who can withstand that zest and heat?
• Garlic & Onions: For richness and depth of taste, use garlic and onions.
• Vegetable broth - You can adjust the consistency of this soup to your liking.
• Salt and Pepper: Just a little seasoning of salt and pepper.

HOW TO MAKE THIS BEET SOUP RECIPE

The dish comes together quickly if all your ingredients are prepped, chopped, and ready to go.

• For around 3–4 minutes, cook the onion in a sizable stockpot with avocado oil at low heat
• For two to three more minutes, put the garlic, salt, ginger, pepper etc.
• Parsnips, Beets, and vegetable broth chopped are added to the saucepan. Raise the temperature until it reaches a full boil. Once the beets are fork-tender, lower the heat, cover the jar, and let it simmer for 15-20 minutes.
• Transfer the soup to a powerful blender (I usually suggest my trusty Vitamix) and blend for one minute or until it reaches your desired consistency.
• Add parsley, coconut cream, and black sesame seeds as garnishes. Serve!

Some people worry that cutting beets will stain them, so read my further recommendations below.

HOW TO REMOVE BEET STAINS

If you get a mark on your hands, you can:

• You can rub lemon juice between your hands or dip it in a bowl.
• Mix some baking soda and a little water, then rub your hands together very hard.
• Cut an uncooked potato in half, put it in salt, and rub the flat side of it against your hands while running water over it.

To keep your cutting board from getting stained:

• Before you cut, spray a little oil on your cutting board. This makes the beet juice less likely to soak into the wood.

If your shirt is dirty:

• Mix two tablespoons of dish soap and 2 cups of water. Use a towel to soak the spot by dipping it in this mixture. Make sure not to rub it because that will make it hurt more.

Conclusion:

Beet soup contains beets, parsnips, ginger, onion, and garlic. This version made with a blender is smooth, spicy, and full of flavor. It's great on its own or with a salad or a main filling dish.

FAQ's

Is beet soup good for you?

Beets are good for our health in many ways. These veggies are full of vitamin C, fiber, and potassium, all of which help our immune systems and muscles work better. Betalain colors help the body get rid of toxins, which makes this soup even better for the Clean Program.

What kind of soup do beets make?

Borscht is an Eastern European soup that has been famous for a long time. Borscht would only be with beets and something sour, like lemon juice or wine vinegar.

How does beet soup taste?

Beets taste bitter, and you either like that or you don't. It tastes sweet when you cook it. So, this beet soup tastes like... sugar!

What country makes borscht?

Borscht is a very Russian dish. Red Square and St. Basil's Cathedral come to mind almost as much as a glass of vodka or a taste of caviar when you eat a bowl of that ruby-red beet soup with a dollop of smetana (sour cream) and a piece of black bread.