Beet Soup
Beet Soup
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Beet Soup

15 MIN
45 MIN




  1. In a saucepan, soften the onion and garlic in the butter. Add the ginger and beets. Cook for 1 minute. Add the broth, cover and simmer for about 1 hour. Season with salt and pepper.
  2. Set 125 ml (1/2 cup) of cooked beets aside. Cut into cubes and set aside. In a blender, purée the soup until smooth. Adjust the seasoning. Add the diced beet to the soup. Cool and freeze at this step.
  3. Just before serving, reheat the soup and garnish with sour cream, chives and a drizzle of olive oil.


Freezes well.


  1. Sumptuous, delicious soup. So tasty and easy to make. I just added 1 jukon gold potatoe to add a little thickness.

  2. Excellent.. yoghurt was perfect in this soup.

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