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Cooking Notes
Jane Bernard
I top the soup with a dollup of plain yogurt sprinkled with pan-roasted sunflower and pumpkin seeds and it adds another dimension to this already delicious recipe.
O.
I roasted the beets first along with a 1/2 bulb of garlic.
rubrodisca
The soup sounded better than it tasted. It's not a repeater in my book.
Andre
this dish depends on the quality of the broth. my miso broth was ok, but this needed a little umph, perfectly delivered by dashes each of worcestershire sauce and balsamic vinegar. two handfuls of baby kale wilted into the hot soup made this a complete and filling meal, at less than 200 calories.
Jessie
Makes one large serving - could add more liquid and easily stretch to two. Toasting seeds as Jane suggests adds a nice contrasting crunch.
Benny Sunshine
Whipped this one up on a cloudy raw day and gave it a Korean twist by adding some gochujang and some Korean pepper flakes and a dash of soy sauce. Tortilla chips on the side. Was very tasty!
mars
Made this to use up a bunch of beets and honestly not bad! The thought of puréed beets as a whole meal is kind of a lot, but it worked out fine. Topped with yogurt and dipped garlic naan in it.
Thomas
Whipped this up for a quick lunch while working from home. Used chicken broth since that’s what I had on hand and added a dollop of sour cream at the end that really enhanced it! Reminds me of a beet soup I had in Finland on a recent trip (minus the dark bread to dip in it)
Name lauren
I serve cold with a dollop of sour cream, like borscht. Very popular in our home.
Beet Happy
Not into ratings, as this is quite good in it’s own rite but may not appeal to all. Added gochujang and a bit of extra ginger. Also went with lime juice and chicken broth. Good warm with an exciting kick. But I can’t wait to chill it and try as a “beet salsa” with chips as suggested above.
kar
I followed the recipe and was not into it, but after adding about two more tsp of lemon juice to it, I think it works.
Valerie S
Cozy soup on a rainy day. Roasted beets in olive oil, salt and pepper. Consistency is a bit too close to a puree, will probably add more vegetable broth next time so it's soupier. Good with a sprinkle of feta and sunflower seeds on top.
lauren
I’m loving this soup. I’ve been eating it cold with a dollop of sour cream.
Mom
I love all the variations in the reviews and will try this soup again. I found that the beets got lost with all the ginger (and I love ginger!). I would add less lemon since it tasted a bit acidic. Will give it one more try.
B Street Traveler
Changed this by sautéing some whole garlic gloves and broccolini in a pan then adding the stock so it's warm. I then added this to the blender and it was delicious.
Logan
I used a 16oz. jar of pickeled beets, rinsed and drained, and a cup of beef consomme. I liked it!
KobezakBistro
Super easy. Has a good ginger bite if you don't skimp on the ginger. Used chicken broth instead of vegetable broth and added toasted pepitas and goat cheese to the top. Next time I have an extra cooked beet I plan to make this again.
Ae
Don’t shy on the ginger - make sure its presence is felt. Add a teaspoon of a good, unctuous balsamic vinegar if you have it ..and dated though it may sound, top with small dollop of whipped goat’s cheese on top to be swirled through - or else on the side grilled on thin wholemeal toast (with/ without a dash of brown rice syrup). Earthy and much loved in these parts!
Rich S
Followed the reviews of roasting the beets and adding some sunflower seeds. Very good!
nikkileeks
I saw Nigella make this with lime juice which was way better and fresh roasted beets too .. forget canned !
sweet
loved it - added leeks but otherwise to the letter....
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