Monday, February 17, 2014

Ginger Beet Soup Starter

I love beets.  I always have.  My mother made pickled beets and I devoured them after school almost every day.  Until she made me stop.

So while I love beets-I tend to only eat them in one form, so I decided to break away from that and give beets some new life!

For this soup, I wanted something fresh tasting, but I didn't want it to be the primary dish.  This is a great starter to a meal and could be easily paired with steak or fish.

Ginger Beet Soup
Serves 4-6

2 12oz cans whole beets-drained & rinsed
1 med onion - diced
2 Tablespoons ginger root - chopped
3 cups vegetable stock
sour cream for garnish
chives for garnish

Saute onion and ginger in olive oil over low heat until soft.  Add beets and vegetable stock and bring to a simmer.  Use an immersion blender and puree soup until consistency is smooth and there are no chunks.  Season with salt & pepper.

Garnish with sour cream & chives.



  1. This recipe sounds delicious and is absolutely gorgeous! These ingredients are being added to my grocery list right now!!!

  2. Thank you! I was going to use fresh beets, but they were incredibly expensive at the store. Canned beets are less of a mess anyway-worked out for the best!


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