WHY YOU’LL LOVE THIS RECIPE
• Simple ingredients create a colorful dish.
• Healthy and filling option for any meal.
• Packed with flavor and nutrients.
QUICK OVERVIEW
• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: 55 minutes
• Yield/servings: 4 servings
• Difficulty: Easy
INGREDIENTS
• 2 medium beets, peeled and grated
• 1 onion, diced
• 2 carrots, diced
• 1 potato, diced
• 1 bell pepper, diced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• Salt and pepper to taste
• Fresh dill or parsley for garnish
STEP-BY-STEP INSTRUCTIONS
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and bell pepper. Sauté until softened.
- Add the grated beets, potato, and vegetable broth. Bring to a boil, then reduce heat to simmer.
- Stir in vinegar, salt, and pepper. Let simmer for about 30 minutes until the vegetables are tender.
- Taste the soup and adjust seasoning if necessary.
- Serve warm, garnished with fresh dill or parsley.
SERVING IDEAS
• Enjoy with a slice of crusty bread.
• Pair with a dollop of sour cream.
• Top with additional fresh herbs.
• Serve hot or cold for a refreshing twist.
HOW TO STORE
• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 3 months.
• Reheat/serve: Warm on the stove or in the microwave.
TROUBLESHOOTING
• Add more broth for thinner soup.
• Increase seasoning for more flavor.
• Use fresh vegetables for better texture.
• Blend for a smoother consistency.
• Chill before serving on hot days.
FAQ
• Q: Can I use canned beets?
A: Yes, but fresh beets add better flavor.
• Q: How do I make it vegan?
A: This recipe is already vegan-friendly!
• Q: Can I add meat?
A: Sure, add cooked meat for extra protein.
• Q: How can I spice it up?
A: Add chili flakes for some heat.
Colorful Beet Soup
- Total Time: 55
- Yield: 4 servings 1x
- Diet: Vegan
Description
A healthy and filling beet soup packed with flavor and nutrients, perfect for any meal.
Ingredients
- 2 medium beets, peeled and grated
- 1 onion, diced
- 2 carrots, diced
- 1 potato, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and bell pepper. Sauté until softened.
- Add the grated beets, potato, and vegetable broth. Bring to a boil, then reduce heat to simmer.
- Stir in vinegar, salt, and pepper. Let simmer for about 30 minutes until the vegetables are tender.
- Taste the soup and adjust seasoning if necessary.
- Serve warm, garnished with fresh dill or parsley.
Notes
Enjoy with crusty bread or a dollop of sour cream. Store in the fridge for up to 5 days or freeze for 3 months.
- Prep Time: 15
- Cook Time: 40
- Category: Soups
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
