Pureed Beet Soup (Vegetarian) – a delicious recipe with vegetable broth, water, white wine, extra virgin olive oil, lemon, shallots. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat olive oil in a large saucepan over medium-high heat until very hot, almost smoking. Add shallots and immediately turn heat down to medium. Saute shallots until well done (may be partly brown and crispy - this is good). Add beets and carrots, saute with shallots for 5 minutes, stirring frequently. Add broth, lemon juice, water, wine, tarragon, salt, and pepper. Turn heat to high and allow soup to come to a boil uncovered. Cover, lower heat and simmer for 20-30 minutes or until beets are well-done.
2
Remove from heat and let cool slightly. Using an immersion blender, blend until pureed. You could also use a normal blender, working in batches.
3
Serve topped with 2 tablespoons yogurt.
144
kcal
Calories
12
g
Fat
7
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 cups vegetable broth, 1 cup water, 3/4 cup white wine, 3 tablespoons extra virgin olive oil, and more.
Yes, Pureed Beet Soup (Vegetarian) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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