Deliciously Simple Beetroot Soup Recipe (Ready in 15-20 Mins)

This simple beetroot soup recipe is a great winter soup that’s delicious as a starter or a complete lunch and so quick and easy to make you’ll never look back once you’ve adopted it.

Seriously, for one the easiest soups to make it has an amazing taste.

And it’s probably the most colourful soup out there.

As with most recipes, fresh beetroot will make a tastier soup, but the great thing about this oh so simple beetroot soup recipe is that you can make it with vacuum packed beetroot too.

And it’s still be absolutely delicious.

I recently blogged about an easy Spanish zucchini soup recipe being so simple to make but this is even easier, if that’s even possible!

And talking about easy soups, you may like to try this easy vegan pea soup too, which can be ready in about 15 minutes.

being so simple to make but this is even easier, if that’s even possible!

Ready in 20 minutes from start to finish, and with only 4 simple ingredients yet the taste of a deliciously complex luxury soup.

Serve as a starter, or accompanied by these yummy lentil flatbreads for a complete lunch.

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Table of Contents

Best Beetroot to Use for Beetroot Soup

First of all, this soup can absolutely be made with pre-cooked packaged soup but for those of you who have the choice between fresh or packaged, you may like to consider the following:

Choosing the Beetroot for Beetroot soup

• If you have a surplus of homegrown beetroot, of course you’re going to use that, and in my experience homegrown beetroot is almost a totally different vegetable to any other form of beetroot, one which can’t be compared to shop-bought beetroot, fresh or otherwise, as it’s so much sweeter. Because of its sweetness, homegrown beetroot has many more uses, like raw beet carpaccio, or sliced beet salad or in casseroles such as this potato zucchini casserole with beetroot. If you choose to use any of the fresh beetroot options, pre-cook it the day before.

• If you can’t grow your own beetroot, maybe you can get fresh organic beetroot from the market or local farmer’s shop. Failing that, if you’re lucky enough to have fresh beetroot in your supermarket, preferably organic, they will also do the trick.

• Finally, and probably the most popular choice for convenience, you can use pre-cooked, packet beetroot, and that’s what makes this soup so handy and easy to make.

Using Fresh Beetroot for Beetroot Soup

Fresh beetroot has a sweeter flavour and will give a lovely deep purple and pungent beetroot flavour to the soup.

I would definitely choose fresh beetroot if you have plenty, but then of course this is no longer an instant soup as you would have to pre-cook the beetroot (see below).

Also, it could be argued that fresh beetroot is so tasty, it should be saved and not used up in a recipe that can equally be made using packet beetroot, as is the case with this soup.

With that said, it’s purely a matter of preference.

How to Cook Fresh Beetroot

Chop off the leaves about a centimetre above the bulb of the beetroot (save the leaves for cooking separately).

Run the beet under running water to rinse off any excess mud but taking care not to damage the outer skin.

Put the whole beets into a pan of lightly salted boiling water and bring to the boil.

When the beetroots are semi-cooked, drain them and discard the water. Save the beetroots in a container with a lid until ready to start the soup.

Next, peel the beetroots, chop into small cubes and cook in enough water to just cover them.

The water you cook the cubed beetroot in will be saved as part of the soup.

By keeping the water which you cook the beetroot in, you’re getting more phytonutrients and a richer flavour in the soup.

Using Packaged Beetroot for Beetroot Soup

Let’s face it, the simplicity of this recipe calls for simple beetroot too, so unless you’ve got a veggie garden full of beetroots, just go out and buy a couple of packets of beetroot.

The recipe tastes better with 2 packets but you can also make it with one.

The photos are made with just one packet and as you can see, it’s a slightly less purple colour than normal.

Use 1 packet for 2 people and 2 packets for 4.

Open the packet and remove the skins from the beetroot. The juice from the packet can be used in the soup pan.

Chop the beetroots into small cubes and add to the pan once the onion has been browned.

Then all that’s left to do is to add some water, blend the soup and check the seasoning.

I like to grind in some coarse black pepper into the soup and serve it with vegan cream or cashew cream on top.

And if I’m eating it as a complete meal, I’ll add some big fat white beans to the bowl and eat them in the soup.

Other Easy Soups You Might Like

• Easy zucchini soup
• Roasted pumpkin soup
• French onion soup
• Easy pea soup
• Creamy leek and potato soup

Easy Beetroot Soup Recipe

I hope you enjoy your beetroot soup!