Velvety Roasted Beet & Potato Soup
Experience the rich, earthy flavor of beets in this captivating soup, boasting a stunning deep crimson hue that is as inviting as it is nutritious. This delightful dish achieves a creamy texture without the need for any cream, thanks to the addition of tender roasted potatoes that meld seamlessly with the beets. The combination of wholesome ingredients creates a light yet satisfying soup that's perfect for both chilly weather and warm summer days. Serve it hot for a cozy meal or chilled for a refreshing appetizer — this versatile soup is reminiscent of classic borscht but simplified and purely delicious.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
olive oil
1 teaspoon (none)
onion
1 cup (chopped)
fat-free low-sodium chicken broth
4 cups (none)
water
2 cups (none)
salt
1/2 teaspoon (none)
pepper
1/8 teaspoon (none)
beets
3 (peeled and halved (or quartered))
medium baking potato
1 (peeled and halved crosswise (or quartered))
bay leaf
1 (none)
lemon juice
1 teaspoon (none)
reduced-fat sour cream
8 teaspoons (none)
Instructions
1
In a Dutch oven or large saucepan, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 3 minutes until tender and translucent.
2
Pour in the fat-free chicken broth and water, then add the salt, pepper, halved beets, potato, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for approximately 20 minutes, or until the beets and potato are fork-tender. Be sure to remove the bay leaf before blending.
3
Using an immersion blender, puree the soup until smooth. If you prefer, you can transfer the mixture in batches to a blender or food processor for a silkier texture. Return the pureed soup to the pot and heat gently over low heat for 5 minutes, stirring occasionally. Remove from heat and stir in the lemon juice.
4
In a small bowl, take out 1/2 cup of the pureed soup and whisk in the reduced-fat sour cream until well combined.
5
Serve the soup hot in individual bowls, topping each with one tablespoon of the sour cream mixture. Use the tip of a knife to gently swirl the sour cream into the soup for an artful presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Velvety Roasted Beet & Potato Soup?
The soup features a rich, earthy flavor from the beets, balanced by the neutral creaminess of potatoes.
What gives this soup its deep crimson color?
The vibrant color is naturally derived from the three halved beets used in the recipe.
Does this recipe require heavy cream for its texture?
No, the soup achieves its velvety, creamy texture without any cream by blending tender roasted potatoes with the beets.
Can this soup be served at different temperatures?
Yes, it is versatile and can be served hot for a cozy meal or chilled as a refreshing appetizer.
Is this soup similar to traditional borscht?
Yes, it is reminiscent of classic borscht but is a simplified version.
How many ingredients are required for this recipe?
There are 11 ingredients total, including spices and liquids.
What type of broth is recommended?
The recipe calls for fat-free low-sodium chicken broth.
How long should the onion be sautéed?
The chopped onion should be sautéed in olive oil for about 3 minutes until tender and translucent.
How long does the soup need to simmer?
The mixture should simmer uncovered for approximately 20 minutes.
How do I know when the beets and potatoes are cooked?
The vegetables are ready when they are fork-tender.
Should I remove the bay leaf before blending?
Yes, ensure the bay leaf is removed before using an immersion blender or food processor.
What equipment can I use to puree the soup?
You can use an immersion blender directly in the pot, or transfer batches to a standard blender or food processor.
When should the lemon juice be added?
Stir in the lemon juice after the soup has been pureed and heated gently for 5 minutes.
How do I prepare the sour cream topping?
Whisk 1/2 cup of the pureed soup with the reduced-fat sour cream in a small bowl until well combined.
How much sour cream is used per serving?
Each bowl should be topped with one tablespoon of the sour cream mixture.
How do I create an artful presentation with the garnish?
Use the tip of a knife to gently swirl the sour cream mixture into the crimson soup.
What is the preparation for the beets?
The beets should be peeled and halved or quartered before cooking.
What is the preparation for the potato?
The medium baking potato should be peeled and halved crosswise or quartered.
Is this soup considered healthy?
Yes, it is described as nutritious, low calorie, and a healthy recipe option.
Can I make this soup vegetarian?
While the recipe lists chicken broth, you can easily substitute it with vegetable broth to make it fully vegetarian.
How much olive oil is needed?
The recipe uses 1 teaspoon of olive oil for sautéing the onions.
How much water is added to the broth?
Two cups of water are added along with the four cups of chicken broth.
What kind of sour cream is suggested?
The recipe specifically recommends using reduced-fat sour cream.
What type of potato is best for this soup?
A medium baking potato is recommended for the best texture.
Is the soup simmered with a lid?
No, the instructions state to let it simmer uncovered.
What spices are included in the base?
The soup is seasoned with 1/2 teaspoon of salt, 1/8 teaspoon of pepper, and one bay leaf.
Can I use a food processor to blend this?
Yes, using a food processor can result in an even silkier texture than an immersion blender.
Is this soup good for winter?
Yes, serving it hot makes it a perfect meal for chilly weather.
How much onion is used?
The recipe calls for one cup of chopped onion.
What is the final step before serving?
The final step is swirling the sour cream mixture into the hot soup bowls.