Silky smooth… just the way I like my beetroot soup! Beetroot with delicious sweet potatoes, balsamic vinegar and crumbled feta cheese!
And nope, before you read on: this is not a beetroot soup minecraft style.
Yes, you can apparently make beetroot soup in minecraft.
Neither is it that beetroot soup Russian style, borscht.
Do you love beetroot?
I am amazed by the amount of people who don’t like to eat it. What a shame because it is quite an underestimated vegetable if you ask me.
Beetroot
I like the earthy sweetness in beetroots.
So that is why I put it on our lunch menu last week and here is what came out of it: a super creamy beetroot soup with sweet potato and feta cheese!
The sweet potato cubes were actually cooked leftovers from the dinner we had that evening before. But I was sure it would back up the sweet beetroot flavor like a boss.
Don’t you have sweet potato in your pantry?
Plain and simple everyday potatoes will also do for this beetroot soup recipe.
Beetroot in soup, yum.
Recipe for Beetroot Soup with Sweet Potato & Feta Cheese
I feel like raw beetroots have become very rare and hard to find here over the years.
What about where you live?
Can you find raw beetroots still?
There are always the precooked beets and I must admit that their quality is not bad at all, on the contrary! It is with these precooked beetroots that I am making my soup here.
The beetroot can do with some acidity so that is why I added a few drops of balsamic vinegar right in the end to the beetroot soup.
I topped the soup with some feta cream spread.
Feta Cheese
Feta cheese mixed with a little drop of cream (I usually made this stuff to spread it on some bread for lunch) but you can also add a dollop of classic sour cream or even some Greek yogurt.
I prepared this beetroot soup in my fabulous KitchenAid Cook Processor: scroll down to the second recipe for this step by step version!
Are you looking for more beetroot recipes?
Then you should also check out the next list: a chicken liver salad with peas and beetroot and last but not least roasted root vegetables.
How to make beetroot soup: here we go!
Enjoy!
Easy Beetroot Soup Recipe with Sweet Potato & Feta
Silky smooth... Just the way I like my beetroot soup! This beetroot soup also contains delicious sweet potatoes, balsamic vinegar and crumbled feta cheese!
- 1 ½ lbs precooked beetroots (600 g)
- 7 oz (sweet) potato (200 g), diced
- 2 cups chicken or vegetable stock (480 ml)
- 2 tbsp balsamic vinegar
- ½ 480 ml onion chopped
- 2 medium garlic cloves chopped
- 2 tbsp sour cream or feta cheese (optional)
- 1 tsp tomato paste
- 2 bay leaves
- 2 tbsp olive oil
- 2 cloves
- pepper
- salt
1. Add the chopped onion, garlic, bay leaves, cloves and olive oil to a large pan.
2. Place it over medium heat until hot. Gently fry the onion and garlic for 4 minutes. Then add the diced (sweet) potato.
3. Stir the vegetables well and cook them for about 4 minutes. In the meantime chop the beetroot up roughly. Keep 2 handfuls aside to dice up for garnish later on (optional). Add the chopped beetroot to the pan.
4. Then pour in the vegetable or chicken stock and add the tomato paste as well. Season with a good dash of pepper and salt.
5. Turn the heat up until the vegetables and stock are boiling. Then turn the heat lower again and gently cook the beetroot soup for about 8 to 10 more minutes until the (sweet) potatoes are soft. Once all the ingredients are cooked, remove the bay leaves. Blend the beetroot soup until it is very smooth and silky.
6. Stir in the balsamic vinegar. Check the seasoning of the beetroot soup and add extra pepper, balsamic vinegar or salt to taste if necessary. Dice the beetroot that you kept aside earlier on into small bits and add them to the hot soup.
7. Stir and let the soup rest for another 2 minutes. Then scoop the beetroot soup into large bowls. Garnish with the sour cream or some crumbled feta cheese (if using). Serve the soup piping hot with some grilled bread.
Easy Recipe for Beetroot Soup with Sweet Potato & Feta – KitchenAid Cook Processor
I also prepared this silky sweet potato and beetroot soup in my fabulous KitchenAid Cook Processor of course! Here is the step by step recipe.
I love to prepare soups like these in my Cook Processor. What I love the most is the fact that after all the ingredients are cooked, warm and ready you just need to remove the StirAssist and insert the MultiBlade.
Press Pulse for a couple of seconds or as long as you want and voilà.
Done.
Smooth Soups
Here is the smoothest soup you will even get.
That MultiBlade is so powerful. And here’s another advantage of preparing soups in the Cook Processor: your kitchen stays clean! Whatever gets blended and mixed in the Cook Processor bowl also stays in that bowl.
No messy kitchen full of splashes of soup to clean up.
I used the Boil program for this soup.
I like to gently fry my ingredients in some oil before I add water to cook the soup down. Frying onion and garlic beforehand gives the soup a more intenser and richer flavor. Depending on what kind of soup I am making, I use olive oil or unsalted butter.
Olive Oil
I thought that olive oil would be better for this beetroot soup. Other types of soup like pumpkin or parsnip soup work better with butter. But that is just my personal opinion.
How to make beetroot soup in the Cook Processor: here we go!
Bon appétit!
Easy Beetroot Soup Recipe with Sweet Potato & Feta
Silky smooth... Just the way I like my beetroot soup! This beetroot soup also contains delicious sweet potatoes, balsamic vinegar and crumbled feta cheese!
- 1 ½ lbs precooked beetroots (600 g), diced
- 7 oz (sweet) potato (200 g), peeled
- 2 cups chicken or vegetable stock (480 ml)
- 2 tbsp balsamic vinegar
- ½ small onion peeled
- 2 medium garlic cloves peeled
- 2 tbsp sour cream or feta cheese (optional)
- 1 tsp tomato paste
- 2 bay leaves
- 2 tbsp olive oil
- 2 cloves
- pepper
- salt
1. Add the garlic cloves, onion, bay leaves, cloves and sweet potato to the bowl of the Cook Processor fitted with the StirAssist. Add the olive oil as well and select Boil P2. Press Start to activate Step 1.
2. After Step 1, add the diced beetroots (keep a handful aside for garnish if you like), tomato paste, balsamic vinegar and vegetable or chicken stock. Season the ingredients with a good pinch of pepper and salt. Press start to activate Step 2.
3. After the program has finished, remove the bay leaves and replace the StirAssist with the MultiBlade. Press Pulse and blend the ingredients for about 25 seconds or until the soup is very smooth and silky.
4. Check the seasoning and add extra pepper, balsamic vinegar or salt to taste. If you kept some of the beetroot aside earlier on, dice it up into small bits and add it to the hot soup.
5. Stir and let the beetroot soup rest for another 2 minutes. Then scoop the soup into large bowls. Garnish with the sour cream or crumbled feta cheese if using. Serve the soup piping hot with some grilled bread.
Easy Beetroot Carpaccio with Feta Cheese
Bonus recipe!
Yes you got that right, another beetroot recipe!
This beetroot carpaccio is another way to prepare beetroot in a very creative and classy way! I will keep repeating myself, I just love beetroot. It always makes me think of my childhood.
When I was little my mom would grate the raw beetroots (that my dad grew in our garden) together with a couple of juicy apples and turn both the grated beetroot and the apple into a sweet side salad with honey.
Apple & Honey
The sweetness coming from the apples and the honey kind of neutralised the rather bitter taste of the raw beetroot and makes it also a lot easier to digest.
Don’t peel the beetroot if you are preparing this recipe with raw fresh beetroots. The skin keeps the red color inside and prevents it from bleeding out totally while boiling.
Can’t you find any fresh raw beetroots or no time to cook raw beetroots? Lots of supermarkets sell precooked peeled beetroots, mostly sold in an airtight plastic wrap or even canned. All you have to do is slice the beetroots up.
Precooked Beets
In this recipe below I will show how to prepare this beetroot carpaccio with both raw and precooked beets. This is one of those easy summer salad recipes that brings the sun into your kitchen and on your plate. I love to sprinkle this beetroot carpaccio with some feta cheese and a mixture of fresh herbs.
Depends on what I have in my herb garden at that very moment.
Enjoy!
Easy Beetroot Carpaccio with Feta Cheese Recipe
- 2 medium precooked beetroots or raw beetroots
- a handful corn salad
- 2 ½ oz feta cheese (55 g)
- 2 tbsp caster sugar
- 2 tbsp fresh tarragon chopped
- 2 tsp sesame seeds
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- pepper
- salt
1. If you are preparing this beetroot carpaccio with raw fresh beetroots: bring a large pan of water to a boil. Add the caster sugar to the boiling water.
2. Cut off the stems and leaves of the beetroots right above the skin. Don't peel them or they will loose their red color while boiling.
3. Add the beetroots to the boiling water and cook them for 1 hour or until they are tender (depends on how large they are).
4. Drain the cooked beetroots and let them cool at room temperature. Then carefully peel them. Slice the freshly cooked or the store bought precooked beetroots finely using a sharp knife or a mandolin slicer. Arrange the thin beetroot slices like a carpaccio on a cold plate.
5. Combine the freshly chopped tarragon, the olive oil and the red wine vinegar in a cup. Season with a pinch of pepper and salt. Sprinkle the beetroot carpaccio with the tarragon dressing. Place some corn salad on top and garnish with the crumbled feta cheese and the sesame seeds.
Easy Beetroot Dip
This flashy red hummus looks just amazing!
Beetroot dip, well I saw it a couple of times here and there lately in magazines and online but I never made it before. So last week I had some cooked beetroot left after making a quinoa and apricot beetroot salad.
I went to work right away, opened up the ever present can of cooked chickpeas in my pantry and blended it all up into a smooth puree.
Easy Beetroot Hummus
The beetroot flavor here is very subtle so please be careful when you are seasoning the dip. I love to add some balsamic vinegar to give it extra punch and acidity but don’t exaggerate. Same thing when you add salt and pepper.
Taste the dip as often as possible in between sprinkles so you don’t mess it up. In the end you will get a very soft and smooth hearty almost sweet appetizer dip – one your guests will find amazing!
You can also use it as a spread for sandwiches.
Enjoy!
Easy Beetroot Dip Recipe
My silky smooth beetroot dip: a tasty homemade beet dip, perfect as an appetizer dip or sandwich spread!
- 9 oz precooked beetroots (250 g)
- 5,5 oz canned chickpeas (155 g), drained weight
- ½ tsp fresh rosemary leaves
- 1 tsp balsamic vinegar
- 4 tbsp olive oil
- pepper
- salt
1. Peel the beetroot if that hasn’t been done yet. Then dice the beetroot up into small chunks. Add them all to a clean blender.
2. Pulse a couple of times into a rough mixture. Then add the drained canned chickpeas to the blended beetroot.
3. Pulse well again until you get a very soft and smooth reddish paste. Add the fresh rosemary leaves and the olive oil.
4. Blend the dip well now for 25 to 30 seconds so that all the fresh rosemary leaves are chopped up finely. Then pour in the balsamic vinegar and season the dip with a little pinch of pepper and salt. Be careful not to overseason it!
5. Pulse well again. Check the seasoning and add extra pepper, salt or balsamic vinegar to taste if necessary. You can also add extra olive oil if you want the dip to be a little thicker. Add as much as you like until you get the texture you want. Then scoop the beetroot spread in a clean bowl and serve.
