Beet soup puree

Beet soup purée is a vibrant and creamy dish that's both nutritious and visually stunning. This soup is rich in flavor, with the natural sweetness of beets balanced by savory elements. Here’s a recipe for you:

Beet Soup Purée

Ingredients:

• 4 medium-sized beets, peeled and chopped
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 large carrot, peeled and chopped
• 1 large potato, peeled and chopped
• 4 cups vegetable broth (or chicken broth)
• 1 tablespoon olive oil or butter
• 1 tablespoon vinegar (apple cider or balsamic)
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme (optional)
• Salt and pepper to taste
• 1/2 cup sour cream or Greek yogurt (for garnish)
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Prepare the Vegetables:

   • Peel and chop the beets, onion, carrot, and potato into small pieces to ensure even cooking.

2. Sauté the Aromatics:

   • In a large pot, heat the olive oil or butter over medium heat.
   • Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
   • Add the minced garlic and sauté for another 1-2 minutes until fragrant.

3. Cook the Vegetables:

   • Add the chopped beets, carrot, and potato to the pot, stirring to combine with the onions and garlic.
   • Pour in the vegetable broth, adding enough to cover the vegetables completely.
   • If using fresh thyme, add it to the pot as well.
   • Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 30-40 minutes, or until the beets and other vegetables are tender.

4. Blend the Soup:

   • Once the vegetables are tender, remove the pot from the heat.
   • Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
   • Return the puréed soup to the pot if using a regular blender.

5. Season the Soup:

   • Stir in the vinegar for a touch of acidity, which enhances the beet flavor.
   • Season the soup with salt and pepper to taste. You can adjust the consistency by adding more broth if the soup is too thick.

6. Serve:

   • Ladle the hot beet soup purée into bowls.
   • Garnish with a dollop of sour cream or Greek yogurt, and sprinkle with fresh dill or parsley if desired.

Tips:

• For a richer flavor, you can roast the beets beforehand instead of boiling them.
• A splash of orange juice or zest can add a lovely citrus note to the soup.

This beet soup purée is perfect for a cozy meal and can be served warm or chilled, depending on your preference. Enjoy!