Vibrant 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.Disclaimer: This post may contain affiliate links, which means we will receive a commission if you make a purchase through those links at no extra cost to you.
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!