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Roasted Beet Soup


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Pasta | Rice






Roasted Beet SoupThis is beautiful, colorful and easy soup to prepare with the delicious taste of baked beets for festive occasions such as Christmas.

Ingredients:  6 servings

500 g. beets (choose small or medium size and dark red color)

3 teaspoons olive oil

2 onions, finely chopped (to fill 1 cup)

2 leeks, white and light green part, thinly sliced (to fill 2 cups)

2 celery stalks, finely chopped (to fill ¾ cup)

¼ teaspoon ground ginger

¼ teaspoon sweet pepper

¼ teaspoon ground white pepper

Dash cayenne

4 cups chicken stock or water

¼ teaspoon dried thyme

½ cup whipping cream


For decoration

1 tablespoon whipping cream, slightly whipped

Few chopped beets

Thyme leaves


1. Rub beets with 1 tablespoon of the olive oil and place in a pan, cover with aluminum foil and bake in a preheated 175 Cº (350 Fº) oven for 1 hour or till tender.

2. Peel beets and chop roughly.

3. Meanwhile, fry onion, leeks, and celery in the rest of the olive oil till tender.

4. Add ginger, sweet pepper, white pepper, and salt and fry few seconds more.

5. Add stock or water, chopped beets, and dried thyme and cover pan and cook ten minutes.

6. Pulse mixture in a blender in batches and till smooth.

7. Remove to a pan, add cream, and bring to the boil over low heat.

8. Adjust seasoning, pour in a serving bowl, garnish as desired, and serve hot.

To reduce calories

Cook beets as per step 1.  Omit steps 3 and 4.  Place all ingredients except oil and cream in a pan, cover and bring to the boil.  Simmer 10 minutes or till beets are tender then continue as above.


© 2005 Cooking Courses Marlene Matar