This super delicious and healthy beetroot soup recipe is full of vegetables, loads of flavour and no need for additional stock!
Recently I've discovered a local farm shop and have been having fun buying lots of vegetables. And it's been giving me more aim to pack even more veggies into my recipe.
They also sell local butter, cheeses and pastries, etc. And while here in the UK, we've been asked to keep our outings to one a day. This includes social distancing, I've been enjoying going back to basics, making things from scratch like pizza doughs, cookies and generally appreciating a less is more lifestyle.
One of those things is this healthy and delicious beetroot soup recipe. The fact that fresh vegetables, herbs, a dash of butter and plenty of natural sea salt and pepper are the only flavours it needs. There's no modern-day additives in the form of stock cubes here.
Can You Make This Beetroot Soup Recipe in a Soup Maker?
Unfortunately I've never tried making this beetroot soup recipe in my soup maker. If you wanted to, I would still saute the vegetables, then transfer to the soup maker along with the beetroot and tomatoes.
It is at this point, I would add the water up until the 1600ml line. DO NOT add 1 litre of water first in case your veggies combined weight more than 600g. As a rule, 1g = 1ml and you cannot go over 1600ml in a soup machine.
Finally, I would add butter and fresh herbs after cooking. The latter here is the most important as you don't want to destroy the mint's flavours with overcooking.
What Equipment Do I Need to Make This Beetroot Soup Recipe?
- Chopping board
- Sharp knife
- Weighing scales
- Garlic press
- Large saucepan
- Food processor to slice and grate
- Salt and pepper mill
- Vegetable peeler
- Measuring spoons
- Spatula
- Ladle
How to Store Your Healthy Beetroot Soup Leftovers
If you'd like to store leftovers of your beetroot soup recipe, then I always use a Sistema porrigde bowl with a snap on lid, or soup one. I store in the fridge for up to 5 days.
Both containers come with a vent which I leave open and reheat my soups in the microwave for about 4 minutes, stirring halfway. Or, in a saucepan, simmer until piping hot on the hob
Will It Freeze OK?
Yes, absolutely. The above containers are also freezer and dishwasher safe. And any soup, I tend to freeze for up to 3 months, defrost fully, then reheat as above. Note, however, you'll find any fresh herbs you added initially will be destroyed in the reheating process. So I always add more again.
More Soups You Might Like
- Roast tomato and red pepper soup
- Cauliflower cheese soup
- Mulligatawny soup
- Leeks and potato soup with bacon
- Carrot and red pepper soup
- Minestrone soup
- Cheesy courgette soup
- Carrot and coriander soup
- Veggie pizza soup
- Pea and mint soup
- Curried cauliflower soup
If this list isn't enough, why not head over to my Top 50 Soup Maker Recipes here?
📖 Recipe
Healthy Beetroot Soup Recipe
Equipment
Ingredients
- 30 g butter divided into 15g
- 1 clove garlic minced
- 1 onion peeled and diced
- 2 carrots peeled and thinly sliced
- 2 sticks celery sliced
- 1 large leek trimmed and sliced
- 1 litre boiling water
- 1 large raw beetroot peeled and grated or halved and sliced
- 2 tomatoes diced
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 sprigs mint finely chopped
Instructions
- In a very large saucepan, add 15g of butter and all of the vegetables except the tomatoes and beetroot. Gently saute until everything is soft - this will take about 5-10 minutes.
- Add the boiling water, seasoning (salt and pepper), tomatoes and beetroot and simmer to boil until everything is tender. This should take about 10-15 minutes.
- Season more to taste if needed, stir in the remaining 15g of butter and fresh mint and enjoy!
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Nutrition
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