I’m a big fan of pureed veggies soups. They are so simple and filled with wholesome and healthy ingredients without much effort.
These soups have been on repeat in my kitchen ever since the weather started to turn a little bit chilly. I go from salad mode to soup mode when it’s cold outside.
That doesn’t mean I give up salads completely, but I start reaching for soup first.
I love to switch up the feature vegetable for these warming bowls. Broccoli, tomatoes and sweet potatoes are among the veggies that are fair game.
There are always variations to the recipes depending on the vegetable, but I do have a basic formula: olive oil + some kind of onion + vegetables + spices. That’s it.
It could not be any easier. I skipped my routine root veggies like squash and sweet potatoes and made a sunny batch of golden beet soup.
I regret all the years I said I didn’t like beets. Perhaps it was there reputation for being pickled that I avoided them. It’s a shame because roasted beets are a total dream.
For this soup, I roasted each beet in a foil packet with a sprig of thyme, a drizzle of olive oil and a sprinkle of salt and pepper. There was some subtle herby flavor. I diced the beets once they were cool enough to handle.
Then I moved from the oven to the stove. I sautéed minced shallots and garlic until they were fragrant. The beets and water went into the pot next, so everything could simmer. You can use vegetable stock, but it will effect the final color.
I pureed the soup in batches in the blender. Once it was smooth, I reheated it back on the stove.
Before serving, I topped each bowl with yogurt, chives, pomegranate and sunflower seeds.
Golden Beet Soup
- Total Time: 1 hour 20 minutes
- Yield: Serves 4–6 1x
4–6 medium golden beets (about 2 pounds)
4-6 fresh thyme sprigs
2 tablespoons olive oil
1 teaspoon kosher salt plus more serving
1/2 teaspoon black pepper plus more serving
2 shallots, minced
2 garlic cloves, minced
3-4 cups water
Yogurt, chives, pomegranate seeds & sunflower seeds for serving
Preheat the oven to 375 degrees F.
Wash the beets and place each one with a thyme sprig on individual sheets of aluminum foil. Drizzle the beets with 1-1/2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold into loose packets and transfer to a sheet pan. Roast the beets for 50-60 minutes until they are easily pierced with a knife. Once the beets have cooled slightly, cube them. Discard the thyme sprigs.
In a large saucepan over medium high heat, sauté the shallots in the remaining olive oil until they are soft and translucent, about 3 minutes. Add the garlic and continue cooking for 1 minute until fragrant. Stir in the beets, water, salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes.
Carefully transfer the soup to a blender and puree in batches. Return the soup the saucepan to reheat. Season to taste with salt and pepper. Drizzle with yogurt and to with chives, pomegranate seeds and sunflower seeds before serving.