- 6 tablespoons (3/4 stick) pareve margarine
- 9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
- 4 1/2 cups chopped onions
- 4 teaspoons minced peeled fresh ginger
- 1 tablespoon finely grated lemon peel
- 6 cups (or more) low-salt chicken broth
- 2 to 3 tablespoons fresh lemon juice
Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
Ladle soup into bowls. Drizzle some of greens puree over soup and serve.
Golden Beet and Fennel Soup
Golden Beet and Fennel Soup &ndash an earthy creamy healthful soup. full of nutrients and fiber.
Have you noticed that there is no recipe for borscht on this blog? Nonsensical, I know. Beets are the poster child for this site, and yet I&rsquove never exhibited one of the most world renowned ways of preparing red beets. I have no clue why.
That&rsquos not true. I definitely know the reason.
You guys, it&rsquos the color. There, I said it.
My talent for photographing red food is sub-par. Why do you think you rarely see tomatoes on The Roasted Root? It&rsquos because red and I have a torrid relationship.
But good news!: Not only is this golden beet soup not red, it also hits the spot on a cold winter&rsquos day. BOOMshakalaka!
PLUS, I have to admit, there&rsquos something about borscht that says to me, &ldquoAmerican Horror Story.&rdquo not &ldquowholesome bowl of soup #slurp.&rdquo So there is that.
Recently, I was flipping through Cooking Light&rsquos December issue and spotted a golden beet and fennel soup recipe that jumped up and bit me on the shnoz in the classiest of ways. The soup turned out fabulously, I mean just look at the thing!
All this talk about beets makes me want to talk about chicken. Flavor-wise, my version of the recipe turned out tasting like creamy chicken soup because I used chicken broth instead of water (which is what the original recipe calls for). I found this flavor to be absolutely delightful, but if you&rsquore looking for that pronounced earthy/sweet fennel and golden beet flavor (and/or to keep the recipe vegan), you can replace the broth with water.
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- 1 ½ tablespoons unsalted butter
- 1 large fennel bulb, sliced
- 4 garlic cloves
- ½ teaspoon kosher salt, divided
- ½ teaspoon turmeric
- ¼ cup dry white wine
- 2 pounds golden beets, peeled and cut into wedges
- 6 cups water
- ¾ cup julienne-cut peeled Chioggia or red beet
- 2 teaspoons lemon juice
- 1 teaspoon sugar
- 3 tablespoons chopped fresh cilantro
- ¼ cup uncooked amaranth or sesame seeds
- ⅛ teaspoon ground red pepper
Melt butter in a Dutch oven over medium-low heat. Add fennel, garlic, and 1/4 teaspoon salt cover and cook 20 minutes or until very tender, stirring occasionally. Increase heat to medium-high. Add turmeric cook 30 seconds. Add wine cook 1 minute. Add golden beets and 6 cups water. Bring to a boil cover, reduce heat, and simmer 1 hour or until beets are tender.
While soup simmers, combine Chioggia beets, juice, sugar, and cilantro let stand 30 minutes. Drain.
Heat a large cast-iron skillet over high heat. Add amaranth cook 1 minute or until toasted, shaking pan constantly. Pour into a bowl.
Place half of soup in a blender. Remove center piece of lid (to allow steam to escape) secure lid on blender. Place a towel over opening in lid. Blend until smooth. Pour into a bowl. Repeat with remaining soup mixture. Stir in remaining 1/4 teaspoon salt and red pepper. Spoon mixture into shallow bowls. Top with pickled Chioggias sprinkle with amaranth.
Golden Beet Soup
Beets are a no-brainer for a Belarussian. It’s an ingredient I grew up with and something our family ate regularly. Borsch will always be one of my favorite soups. I’m very familiar with the vegetable. Not only did we buy it year round, but we also grew it in the garden. I could even recognize the seeds even if the tiny paper package wasn’t labeled. We ate beets in soups and in salads and even used the beet greens. However, it was always red beets that we were so intimately acquainted with. Of course, the other varieties always caught my eye. I’m a “lubopitnaya Varvara” (Russian – curious Barbara. Hmmmm…. Just doesn’t sound right translated) so when I saw some beautiful golden beets at the grocery store the other day, they ended up coming home with me. A kitchen challenge just makes me cackle with glee inside, so this was only natural.
I’m a soup fiend, so that was my first approach to these beauties. I also didn’t want a Borsch copycat, so I gave it a bit of a different spin. With a broth, “vegetably” concoction in mind, I browsed through the rest of the produce aisle and picked up a few other things that seemed like a good combination in my mind. This time my curiosity paid off really well and I still have my nose:). (The rest of the Russian proverb states that “любопытной Варваре на базаре нос оторвали” – literally, curious Barbara’s nose was torn off at market, similar to “curiosity killed the cat”.)
Golden Beet Soup will be a staple in our home from now on. Not only is it very hearty and filling, like a good soup should be, especially in the winter, but it’s also brothy (my personal favorite), light, healthy and tastes phenomenal. Plus, Sergi loved it just as much as I did and it’s a superb leftover. I have very high standards for leftovers . What more can I say?
1 large golden beet, chopped
6 cups chicken broth (or vegetable broth)
3 medium potatoes, chopped (gold potatoes are best)
1/2 yellow bell pepper (or red bell pepper), chopped
1 medium zucchini, chopped
salt, ground black pepper, to taste
fresh herbs (parsley, dill, green onion) minced
sour cream, to serve with the soup, optional
1-2 Tablespoons lemon juice, optional
Heat the oil in a dutch oven or a heavy bottomed large pot. Add the leeks, season with salt and cook for about 3 minutes, until they are tender. Add the carrots, celery and garlic. Season with salt and pepper and cook for another 3-5 minutes, until the carrots have softened. Add the beets, season with salt and pepper, cook for another 3-5 minutes, until they are starting to soften.
Pour in 1 cup of chicken broth, bring to a boil, reduce to a simmer and cook, covered for 10-15 minutes, until the beets have softened even more. Since they take a lot longer than the potatoes to cook through, this will give them a head start in cooking, so they finish cooking at the same time. The broth should mostly become absorbed by all the vegetables.
Pour in the remaining 5 cups of broth and the water. Adjust the amount of water depending on how thick/thin you like your soup to be. Bring to a boil. Add the potatoes, reduce to a simmer and cook the soup for about 5-7 minutes. Add the bell pepper and continue cooking just until the potatoes and beets are both cooked through. Add the zucchini and cook for 3-5 minutes.
Garnish the soup with fresh herbs. You can also serve the soup with sour cream, just like traditional Borsch. If you’re not serving the soup with sour cream, it might be a good idea to add a Tablespoon or two of freshly squeezed lemon juice at the end, for a bright note of acidity.
Leftovers reheat really well, so make sure to make a big pot and you can enjoy it two days in a row, or make it in advance for a convenient and very nutritious meal to serve to your family or guests.
Technically, you can just dump in all the vegetables, broth and water into the pot and cook until the potatoes and beets are tender and cooked through. That would work. However, sautéing the aromatics in the beginning gives so much more flavor to the soup. Also, I like every separate vegetable to be cooked perfectly, not some to be hard and others mushy. Am I a little extreme? Maybe. Since different vegetables cook at different rates, adding them just at certain time points is crucial to achieving perfection in every bite. You are the boss of your soup, so it’s totally up to you. I won’t be standing over your shoulder shaking my head and judging:).
- 3 medium golden beets, peeled, roots and leaves trimmed, medium dice
- 2 medium gala apple peeled and cored and medium diced
- 2 Tbsp olive oil,
- Salt to taste
- 2 tbsp butter or more olive oil
- 1 medium yellow onion or 4 small shallots peeled and diced small
- 3 stalks celery, diced small
- 1 carrot, peeled and diced small
- 4 cups chicken or vegetable broth
- ½ tsp smoked paprika
- 3 cloves garlic minced
- ½ cup heavy cream or coconut cream plus more to swirl in before serving
- Preheat oven to 425°F, and line a baking sheet with parchment paper.
- Toss beets and apples in 2 tablespoon olive oil and a pinch of salt, and spread evenly onto prepared baking sheet.
- Roast for 30 to 35 minutes or until soft and tender, flipping halfway.
- As beets are finishing roasting, heat butter or olive oil in a saucepan over medium/low heat.
- Add onion and garlic then sauté for a couple of minutes.
- Add celery, carrot and a pinch of salt stir, and sauté until tender 7-10 minutes.
- Once veggies are done remove from oven and carefully add them to the pot.
- Add the broth and smoked paprika, and allow to simmer for another 7-10 minutes until everything is completely tender.
- Remove from heat.
- Using an immersion blender, blend soup. (If using a stationary blender, you might need to do so in small batches.)
- Return soup to pot if using stationary blender and stir in the cream if using - heat through and remove from heat and serve with a swirl of cream and some savoury granola (recipe below).
Golden Beet Soup with Pine Nut Tuile
This golden beet soup by Kate Williams, chef at Detroit's Lady of the House (a 2018 Beard Award Best New Restaurant semfinalist) and Boot Camp alum, is creamy and soothing yet effortlessly light. To top it all off, this sunny showstopper is laced with homemade, crispy pine nut tuile and pickled mustard seeds that pop in your mouth.
Pine Nut Tuile:
- 2 tablespoons unsalted butter
- 2 1/4 teaspoons honey
- 1/4 teaspoon kosher salt
- 1/3 cup powdered sugar
- 1 tablespoon all-purpose flour
- 3 tablespoons chopped, toasted pine nuts
Pickled Mustard Seeds:
- 6 golden beets
- 1 tablespoon extra virgin olive oil
- Kosher salt
- 5 tablespoons unsalted butter
- 2 leeks, white and light green parts only, roughly chopped
- 1 yellow onion, roughly chopped
- 5 garlic cloves, roughly chopped
- One 32-ounce box low-sodium chicken or vegetable stock
- 1/4 cup dry sherry
- 2 tablespoons honey
- 1 tablespoon sherry vinegar
- 1 tablespoon soy sauce
- 1/2 cup heavy cream
- Mint leaves, for garnish
Make the pine nut tuile: preheat the oven to 325°F. Prepare a rimmed baking sheet with parchment paper, set aside.
In a small sauce pan over medium heat, melt the butter stir in the honey, 2 1/4 teaspoons water, and salt until well combined, about 3 minutes. Remove from the heat and transfer to a large heatproof bowl. In medium bowl, sift powdered sugar and flour together. Gently stir the sugar mixture into the butter mixture until well combined and there are no lumps. Fold in the chopped pine nuts. Let the mixture rest for a few minutes.
Using a rubber spatula rubbed with a little butter or oil, spread the pine nut mixture in an even layer over the parchment. Bake until lightly golden brown, about 10 to 15 minutes. Place on a rack to cool completely. Break into large shards and set aside.
Make the pickled mustard seeds: in a small sauce pan combine sugar, 1/4 cup water, white vinegar, and mustard seeds. Cook on low until the mustard seeds are tender, about 10 minutes. Add additional sugar if needed. Set aside.
Make the beet soup: preheat the oven to 375°F. Scrub the beets with a vegetable brush or by hand and dry with a clean kitchen towel. Place beets on a rimmed baking sheet and drizzle with olive oil. Season with 1 teaspoon salt and toss until the beets are fully coated. Cover the baking sheet tightly with foil and roast until the beets fork-tender, 30 to 40 minutes. Remove foil and set aside. When the beets are cooled, peel the beets and cut into large chunks. Set aside.
In a large, pot over medium heat, melt the butter. When it begins to bubble, add the leeks, onions, and garlic and season with 1 teaspoon salt sauté until softened, 10 to 15 minutes. Add the beets, sherry, and stock&mdashthe beets should be covered with liquid add water if needed. Bring to a boil and cover simmer until beets are softened, about 20 minutes. Turn off heat and mix in honey, sherry vinegar, and soy sauce.
Using a large spoon, carefully transfer the mixture to a blender and purée until smooth, working in batches if needed. Add heavy cream and season with salt if needed. Return blended soup to the pot and keep warm over low heat until ready to serve.
To serve, divide the soup into bowls and drizzle with a small spoonful of the pickled mustard seeds and pickling liquid. Garnish with a few shards of pine nut tuile and a piece of mint. Serve immediately.
Recipe: Golden Beet Soup
Note: You can vary the vegetables in this creamy cream-free soup and play with the seasonings, too. A dollop of whole-milk yogurt can give it a silky body, if desired. The soup reheats beautifully leftovers will keep in a covered container in the refrigerator for 3 days. This soup is especially pretty when garnished with a roasted, cubed red beet. From Beth Dooley.
• 4 to 5 medium-sized golden beets, about 1 1/2 lb.
• 1 medium red beet, optional, for garnish
• 2 to 3 tbsp. unsalted butter
• Pinch of salt and freshly ground black pepper
• 3 to 4 c. chicken or vegetable stock
• 1 medium Yukon Gold potato, peeled and cut into chunks
• 1 tbsp. lemon juice, to taste
• 1 to 2 tbsp. prepared horseradish, to taste
• 1/4 to 1/2 c. whole-milk yogurt, optional
Preheat the oven to 400 degrees. If the beets still have their leafy greens, remove them and reserve for another use. Scrub the beets, and loosely wrap them individually in aluminum foil. Place the beets on a rimmed baking sheet. Roast until a sharp knife slides easily into the center of the beet, about 50 to 60 minutes. Remove the beets and allow to cool, then remove the skin. Dice the beets, making sure to keep the red beet separate from the gold beets, and set aside.
Melt the butter in a large, deep soup pot set over medium heat. Add the onion and sauté until tender, about 3 to 5 minutes. Season with a pinch of salt and pepper. Add 3 cups of the chicken stock and the potato and bring to a boil. Reduce the heat, and simmer until the potato is tender.
Add the gold beets to the pot and simmer for a minute or two. Using an immersion blender (or, working in batches, pour the soup into a blender), purée the gold beets and potato and return to the pot. Add more stock if you need to adjust the consistency. Season to taste with the lemon juice and horseradish.
If desired, swirl in the yogurt for tang and a creamier texture. Ladle the soup into bowls and garnish with the diced red beet.
Delicious Summer soup recipes
These gorgeous Summer soup recipes will demonstrate to you that soup is just as good on a sunny July day as it is in the depths of winter! I’ve divided these Summer soups up into groups so you can easily find just the one you’re looking for.
- Hot tomato soups – rich, delicious soups made with fresh Summer tomatoes
- Hot vegetable-based soups – fresh, seasonal vegetables transformed into tasty soups
- Creamy vegetable soups – bisques, chowders, and creamy soups of all varieties, including vegan
- Cold vegetable soups – not just gazpacho!
- Soups made with fruit – sweet, savoury, and in-between, these tasty fruit soups are cool and refreshing
- Summer soups made in the Instant Pot – quick to make, these delicious soups come in all varieties
There are light and refreshing cold soups, and thick and hearty meal-in-a-bowl soups, and everything in between. These Summer soups can be served as starters, main dishes, or even desserts!
Hot tomato soups for Summer
Surely nothing beats a fresh, ripe, Summer tomato? But if you’re garden plants have given you a glut, or you just feel like a change from tomato salad, mix things up with a deliciously summery tomato soup.
1. Tomato soup with cheese toasts
This quick and easy tomato soup is topped with cheesy toasts to make a whole meal. Filling and delicious!
2. Greek tomato soup with feta and basil
This Greek tomato soup recipe is easy to make, with roasted tomatoes and peppers plus plenty of delicious seasonings.
3. Dairy-free tomato soup
This tasty blended tomato soup has chickpeas for an additional protein boost.
4. Carrot and tomato soup with ginger and orange
A vibrant, zingy Summer soup recipe made with fresh vegetables, fruits and seasonings.
5. Vegan tomato bisque
A great way to use fresh, ripe, Summer tomatoes. Creamy and flavourful, this silky smooth soup is incredibly delicious!
6. Roasted tomato soup
This delicious tomato soup is a great way to use your home-grown garden tomatoes.
6. Tomato soup with gnocchi and aubergine (eggplant) croutons
Make tomato soup the main part of your meal with the addition of crispy aubergine (eggplant) ‘croutons’ and filling potato gnocchi.
Hot vegetable-based Summer soup recipes
Summer’s bounty is truly diverse! From peas and leaf greens like spinach and kale, to courgettes, peppers, leeks and bunches of fresh herbs. Combine them into a tasty Summer soup to really enjoy the harvest.
1. Pea and celery soup with goats cheese
This smooth and creamy soup combines peas and celery, plus a dollop of goats cheese adds a savoury tang.
2. Vegan spinach soup
This gorgeous green spinach soup recipe is easy and quick to make from fresh Summer greens.
3. Roasted courgette (zucchini) soup with peas and basil
This glorious bright green soup is packed with tasty Summer veggies and herbs, and topped with crunchy croutons.
4. Leek and courgette (zucchini) soup
This delicious vegetable soup makes a great quick lunch and can also be served as a sophisticated starter.
5. Summer Sorrel soup – ‘Green Borscht’
A traditional Russian soup made with fresh sorrel, herbs and potatoes, and served with hard boiled egg and soured cream.
6. Pistou soup
This delicious and flavorful soup recipe is jam packed with veggies so it’s a healthy meal choice.
7. Golden pepper soup
This rich, golden soup that’s packed with vegetables looks like a bowl of sunshine!
8. Vegan pea and mint soup
Vegan pea and mint soup is a perfect light and Summery food, and makes a delicious lunch or appetiser.
9. Vegan roasted carrot soup
A thick carrot soup with gorgeous flavour and vibrant colour.
10. Summer split pea soup
A wonderfully chunky soup, full of fresh vegetables, beans and split peas.
11. Summer green soup with parsley and almond pesto
Use fresh, seasonal vegetables in this vibrant, tasty Summer soup recipe.
Creamy summer vegetable soups
Sometimes you need a dash of cream to bring out the delicious flavour of your vegetables. Or make a vegan soup using plant-based cream or coconut.
1. Vegan cream of broccoli soup
This creamy vegan broccoli soup is quick and easy to make.
2. 30-minute tomato bisque
Ready in half an hour, this rich and creamy tomato bisque is full of delicious flavours.
3. Pea soup with white truffle oil
A vibrant green soup with the addition of indulgent white truffle oil.
4. Creamy curried cauliflower soup
A vegan, gluten-free soup recipe made with nutritious veggies, spices and coconut milk.
5. Lettuce soup
This fresh and creamy lettuce soup has a delicate flavour, and is lovely served hot or cold.
6. Creamy beetroot soup (vegan)
A vibrant, nutrient-dense soup that’s a smooth and creamy twist on traditional beet soup.
7. Roasted cauliflower chowder
Packed with tasty roasted veggies, this thick and creamy chowder makes a delicious lunch or light supper.
Cold vegetable soups for Summer
When the sun is high and you need to cool down, a cold soup can be just the refreshment you need. Try classics like gazpacho or cucumber soup, or go for something more unusual.
1. Chilled cucumber soup
Chilled cucumber soup is a classic Summer soup, that makes a beautiful starter on a hot day.
2. Easy gazpacho
Made with only a few simple vegetables this delicious gazpacho can be served alone or as a refreshing side dish.
3. Dairy free cucumber soup
This refreshing cucumber soup is made without cream or yogurt, and is a refreshing choice for Summer.
Arjamolho is a Portuguese cold soup made of fresh vegetables and spices. It is perfect for the Summer as it is cold and refreshing.
5. Tarator – yogurt cucumber soup
This easy yogurt cucumber soup is a real pleasure on hot days. You can prepare it in a little time with simple ingredients.
6. Chilled roasted tomato and red pepper soup
A delicious red soup made with the best of the season’s fresh tomatoes.
7. Chilled pea cucumber and cashew soup
Silky smooth and delicious, garnish with extra peas and cashews for a gorgeous presentation.
8. Cold Beet soup
This vibrant pink soup would make a great addition to a Summer lunch menu.
Summer soups with fruit
Take your Summer soups to a whole new level with the addition of fruit. These sweet and savoury soups can be served as an unusual starter or a refreshing dessert.
1. Watermelon gazpacho
Fresh watermelon gazpacho is a delicious and refreshing cold summer soup that’s packed with vegetables and fruit.
2. Chilled peach soup with yogurt
This fruity chilled peach soup is the perfect thing on a hot summer’s day.
3. Chilled Strawberry Cucumber Soup
When it’s hot outside, this Chilled Strawberry Cucumber Soup is a delicious way to cool down! With only a few ingredients, it’s simple and refreshing.
4. Chilled Pear Soup (vegan)
A sweet and refreshing fruit soup with pears, garlic, lemon and maple.
5. Cold watermelon soup
This Watermelon Soup is a refreshing summer soup that can be ready in 20 minutes, and will cool you down on a hot day!
6. Cherry soup with cinnamon croutons
You don’t even need to use the stove to make this quick and refreshing fruity soup.
7. Peach gazpacho
This peachy twist on a classic gazpacho recipe looks like a great choice on a hot day.
8. Chilled cherry and fennel soup
A sweet-savoury Summer soup enriched with buttermilk and the gentle flavour of dill.
9. Summer fruit gazpacho
This fruity version of the classic cold soup includes peaches, watermelon and lime juice for a cooling bowlful.
10. Fruity cold pineapple soup
Made with coconut, lime juice and basil, this fresh pineapple soup is full of summer flavours.
Summer soups made in the Instant Pot
When it’s too hot to use the oven or stove, you can still make delicious soup in the Instant Pot – yay!
1. Vegan corn chowder
Made with bright, fresh, summer corn, this tasty vegan chowder is an easy, nourishing meal.
2. Moroccan vegetable and lentil soup
Moroccan Lentil Soup is a healthy vegan soup that uses a combination of Middle Eastern spices and fresh vegetables for a robust flavour.
3. Vegan tortilla soup
Packed with veggies, beans and corn, this tasty soup is a meal in itself.
4. Thai curry zucchini (courgette) and pea soup
With authentic Thai seasonings and plenty of veg, this delicious soup makes a great Summer starter.
5. Instant Pot Minestrone Soup
Rich broth surrounds fresh vegetables, beans and pasta in this hearty Summer soup.
5. Japanese Miso Soup
A delicious light miso broth with spring onions, tofu cubes and seaweed.