Beet Soup

  • Preparation 15 MIN
    Cooking 45 MIN
  • Servings 4




  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.

To help you with this recipe

RICARDO Hand Blender

The RICARDO Hand blender features a stainless steel blender shaft that is perfect for making purées, sauces and soups directly in the cooking pot.

69.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth, without garnish

Content % Daily Value
Calories 200  
Total Fat 9 g  
Saturated Fat 6 g  
Sodium (salt) 955 mg  
Carbohydrates 26 g  
Fibre 5 g  
Protein 6 g