Why we love this recipe
We feel good about this recipe becoming a staple. It’s beetroot soup! This vibrant, creamy, rich soup comes with a little heat from the horseradish. Sometimes a feast for the eyes can come in bowlfuls of purple-reddish hues. What better way to sneak in your root vegetables that are jam-packed with vitamins, minerals, and health benefits?
Do you know what beets are packed with? According to healthline.com, beets contain folate (great for heart health and development), magnesium and betaine (mood stabilizers), and potassium. Beets are also wonderful for mental and physical health because they also provide anti-inflammatory properties, help the body detox, boost energy, and even aid in preventing dementia.
As with most things, it may not provide instant benefits with just one bowl but if you cultivate a diet that incorporates these body-healthy foods, you will begin to reap the rewards over time. We suggest starting with this soup! Assembling this couldn’t be easier!
Assemble
- Once ingredients are gathered, preheat the oven to 400℉/204℃. Start by slicing the shiitake mushrooms (or mushrooms of choice) and shallots. Place on a baking sheet lined with greased parchment paper. Drizzle with olive oil and season with 1/4 tsp of salt and pepper.
- Cut the stems off the beets and set them aside. These stems can be used for more recipes like our green sauce mac n’ cheese! For the beetroot portions, trim the tips off as well, wash thoroughly, and wrap in foil. Place on a baking sheet lined with greased parchment paper.
- Place the shiitake and shallot baking sheet in the oven for 30 minutes and wrap the beets for 45 minutes.
- Once roasted, allow the ingredients to cool enough to handle. For the beets, put on prep gloves to avoid staining your hands. Unwrap the beets and discard the foil. Take a paper towel and start to rub the beets until the skin peels off.
- Boil water in a medium saucepan and add vegetable stock to heat for 8 minutes.
- Place roasted beets and vegetable stock into a blender and begin to pulse until it starts to break down. Add the horseradish, remaining salt, heavy cream, and onion powder into the blender and pulse on low until smooth. Top with the shiitake mushroom and any other preferred topping. Serve your beetroot soup right up and enjoy!
Have Questions?
How do I know if my beets have been properly roasted?
Use a fork to poke the flesh of the beets. If the prongs sink in, they’re roasted. If they aren’t, you can stick the beets back in the oven for another 5-10 minutes.
My beets are leaking while roasting, what do I do?
We recommend lining those baking sheets to prevent purple stains on your baking ware. Leaks are okay!
How should I store leftover soup?
We store our soup in plastic containers for up to a week in the refrigerator. You can also freeze these in an airtight container for up to 3 months.
What other toppings or herbs go with beetroot soup?
We recommend shiitake mushrooms here for a nice little crunch but you could put sesame seeds, nuts, basil, or thyme if you don’t have allergies to these suggestions!
Vibrant Beetroot Soup
Equipment
- 1 Blender
- 2 Baking sheet
- 1 Saucepan Medium
- 1 Pair of prep gloves optional
- 1 Knife
Ingredients
Beetroot Soup
- 3 piece whole beets medium or large
- 6 oz shiitake mushrooms sliced
- 1 piece medium shallot roughly chopped
- 1 and ½ tsp salt divided
- ½ tsp pepper
- 5 tsp horseradish store-bought jar
- 1/2 cup heavy cream
- 3 cups vegetable stock
- ½ tsp onion powder (ground)
Instructions
- Preheat oven to 400℉/204℃ and line two baking sheets with parchment paper and set aside. We will be baking several of the ingredients at the same time.
- Gather ingredients
- Cut beetroot stems and tips off if using a fresh bundle (check out our other recipe here for ways to use the beetroot stems). Wash beets thoroughly and wrap them in foil. Place the wrapped beets onto the lined baking sheet. We will rub the skin off after roasting.
- Slice shiitake mushrooms as desired if not already pre-sliced. Spread over half of a lined baking sheet and drizzle olive oil on top. Season with ½ tsp salt and pepper.
- Roughly chop shallots and place them on another half of the lined baking sheet that has the shiitake mushrooms. Drizzle olive oil on top. Season with ½ tsp salt and pepper. These shallots will eventually be blended.
- Place baking sheets into the oven. Roast beets for 45 minutes and shiitake mushrooms and shallots for 30 minutes.
- Once roasted, allow the ingredients to cool enough to handle. For the beets, put on prep gloves to avoid staining your hands. Unwrap the beets and discard the foil. Take a paper towel and start to rub the beets until the skin peels off.
- Boil water in a medium saucepan and add vegetable stock to heat for 8 minutes.
- Place roasted beets and vegetable stock into a blender and begin to pulse until it starts to break down.
- Add the horseradish, remaining salt, heavy cream, and onion powder into a blender and pulse on low until smooth.
- Distribute the desired amount of beetroot soup into bowls and sprinkle with shiitake mushrooms or preferred toppings. Enjoy!
Did you make this recipe?
Please let us know how this beetroot soup turned out for you! If you’re interested in our other soup recipes, check out our herbed butternut squash soup! Leave a comment below!