Last updated on January 23rd, 2023
Please enjoy this Beet Soup recipe from my “Romantic Make-Ahead Dinner | Recipes | Flowers | Setting the Table” video that was recently published on YouTube. Brilliantly-hued, the soup is the ideal first-course for a Valentine’s Day dinner. It’s earthy with beets, bright with lemon, and exquisitely perfumed with dried thyme leaves!
In the above video, you can watch me make a very romantic dinner that begins with Beet Soup and ends with Chocolate Cabernet Sauvignon Cake. The same video includes my tips for arranging flowers and setting the table! I hope you enjoy the episode. (Click here to subscribe to my YouTube channel; click here to get my email updates.)
Why You Will Love This Soup
•It looks and smells as wonderful as it tastes
•It is super-simple to make
•It can be made days ahead of time (or even months ahead of time, if you freeze it)
•It is naturally vegan (unless you garnish it with sour cream) and gluten-free
•It makes an ideal first course soup for any dinner party, any time of the year
Watch the video for tips on making and serving the soup. Also included in the video is my tip for removing beet stains from a cutting board!
Accompaniments for Kevin’s Beet Soup
Chocolate Cabernet Sauvignon Cake
I hope you will give this beet soup a try. It’s as delicious as delicious can be!
Kevin's Beet Soup
- 1 tablespoon olive oil
- 1 large white or yellow onion, roughly chopped
- 1/2 teaspoon salt or to taste
- Grinds of black pepper, to taste
- 2 1/2 Lbs. fresh beets, peeled and roughly chopped
- 1 large yellow potato, peeled and roughly chopped
- 6 cups (1.5 litres) Vegetable stock
- 1/2 teaspoon dried thyme leaves or to taste
- Optional for garnish: a dollop of sour cream for each serving
- Warm the olive oil in a 4-quart soup pot over low heat. Stir in the onion, salt, and pepper. Cover the pot and let the onions sweat until they soften -- 5-8 minutes.
- Stir in the beets, potato, vegetable stock and thyme. Bring to a boil over high heat. Then lower the heat, cover the pot, and let simmer until the potatoes are beets are definitely tender -- about 30 minutes. Cool for 15 minutes.
- Ladle the cooled soup into the jar of an electric blender. Blend at high speed until the ingredients are smoothly pureed -- about 30 seconds. Taste carefully for seasonings -- you might like to add more salt.
- If you are not going to serve the soup right away, allow it to cool completely. Then cover and refrigerate for up to 3 days. For longer storage, freeze the soup.
- Serve the soup hot, warm, or cold, and garnish, if you wish, with a dollop or swirl of sour cream.
Lorraine Jardine says
I haven’t tried this recipe as of yet, but will be soon.
I was wondering would it be possible for you to show us how to make Portuguese tarts. Have tried but turns out very tough.
I would greatly appreciate this.
Love your channel.