Beet & Zucchini Soup

Beet & Zucchini Soup - Beets give everything such a beautiful colour!

Soup, soup, soup, soup, soup… Judging by how many soup recipes we have up on the blog, you’d think that’s all we ever eat. Shan jokingly told me I couldn’t blog this one. Maybe we just need a rule? Five regular posts between every soup post? Rules are for suckers though! Plus it’s getting cold out, and cold weather = soup.

Anyways.

I was actually surprised by how much I enjoyed this particular soup. I didn’t doubt that it would end up being delicious, but after pureeing and tasting it, I was shocked by how good it was, right off the bat. I was expecting to add some additional seasoning, or spices to amp it up, but it was already great. I added some more pepper and that was it. Soup complete!

Along with the fantastic colour, the beets provided a nice earthy sweetness, while the zucchini gave the soup some extra body. Served with a generous dollop of sour cream, it was totally satisfying, and I had more than a few bowls… Eating the photo soup doesn’t count anyways, right?

Beet & Zucchini Soup - Beets give everything such a beautiful colour!

4.5 from 2 reviews
Beet & Zucchini Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
 
Beets provide a beautiful colour and earthy sweetness to this super easy soup.
Ingredients
  • 2-3 tbsp olive oil
  • 3 cups beets (quartered)
  • 3 cups zucchini (chopped)
  • 1½ cup carrot (chopped)
  • 1 large white onion (chopped)
  • 5 cups chicken broth
  • Salt & pepper
Instructions
  1. In a large stockpot on medium heat, add 2 tablespoons of olive oil.
  2. Once heated, add beets along with a few pinches of coarse salt. Cover pot with lid, and cook 10-15 minutes, stirring occasionally.
  3. Add onion and carrots, cooking for another 5-8 minutes with the lid on. If needed, add another tablespoon of olive oil.
  4. Add zucchini and cook 10 more minutes with lid on.
  5. Add chicken broth, bring to a boil, then reduce to a simmer, and cook, covered about 10-15 minutes, until beets and carrots are tender.
  6. Puree soup, and add salt & pepper to taste.
  7. Serve with a generous spoonful of sour cream.

Beet & Zucchini Soup - Beets give everything such a beautiful colour!

Beet & Zucchini Soup - Beets give everything such a beautiful colour!

I recommend buttering up a few slices of fresh bread, dolloping a (more than) generous amount of sour cream, and digging in.

Just don’t spill…

Bob

Beet & Zucchini Soup - Beets give everything such a beautiful colour!

 

Comments

  1. Joana says

    Hi there! So… I made this last Sunday for dinner… with some changes (couldn’t use carrot due to dietary restrictions, so I used pumpkin, and I also added leek just because 😛 ).
    My boyfriend couldn’t stop laughing at the color… and he was kind of prejudiced about the taste when I mentioned “beets”… but SOMEHOW there’s no leftover as per today… fuchsia soup = major success!
    (wonder if a bit o grated parmesan instead of sour cream wouldn’t hurt either…)
    Thanks!
    Greetings from Portugal!

    • BobandShan says

      Thanks for taking the time to leave a comment Joana! Leeks and pumpkin sound like a great addition, and grated parmesan is always a good idea :). Greetings right back at you, all the way from (a currently snowy) Saskatoon, Saskatchewan, Canada!

  2. Susan Fitch says

    I was wondering if you served this soup cold or hot? I ask that because, in some ways, it reminds me of borscht.

    Thanks from Ecuador!

  3. Isabelle says

    Love this soup! I put in plain greek yogurt instead of sour cream, but I wouldn’t change anything else about this recipe. So lovely, so filling. Thank you

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