Beet & Zucchini Soup
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.
  • 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
  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.
Recipe by The Adventures of Bob & Shan at