Winter Beet Soup
Erin Kunkel. ©2022 by Mary Heffernan.
Yields 6 Servings
AuthorAlana Stipech

A beauty to look at, this hearty vegetarian soup will brighten any winter table.

©2022 by Mary Heffernan. Excerpted from Five Marys Family Style by permission of Sasquatch Books.

How to Make It

1

Preheat oven to 375°F. Peel beets, onion, potatoes, and carrots and cut into 1 1⁄2-inch cubes. Add vegetables to a sheet pan, toss with olive oil, salt, and pepper. Bake until vegetables are tender, about 40–45 minutes. Remove and let cool. 


2

In a large pot over medium heat, add stock, roasted vegetables, bay leaves, and garlic. Bring to a boil, cover, and reduce heat to a simmer, and cook for about 15 more minutes. Remove the bay leaves. Transfer to a blender and blend until smooth. 


3

Ladle soup into serving bowls and finish with a grating of fresh nutmeg, a dollop of crème fraîche, a drizzle of olive oil, chive blossoms, and flowers. 


Ingredients

 3 large beets
 1 yellow onion
 2 medium Yukon Gold potatoes
 3 medium carrots
 1 tbsp extra-virgin olive oil, plus more for garnish
 kosher salt and fresh black pepper, to taste
 4 cups vegetable stock
 2 bay leaves
 3 garlic cloves
 Whole nutmeg, for grating
 1 cup crème fraîche
 6 chive blossoms, for garnish
 6 edible flowers

Directions

1

Preheat oven to 375°F. Peel beets, onion, potatoes, and carrots and cut into 1 1⁄2-inch cubes. Add vegetables to a sheet pan, toss with olive oil, salt, and pepper. Bake until vegetables are tender, about 40–45 minutes. Remove and let cool. 


2

In a large pot over medium heat, add stock, roasted vegetables, bay leaves, and garlic. Bring to a boil, cover, and reduce heat to a simmer, and cook for about 15 more minutes. Remove the bay leaves. Transfer to a blender and blend until smooth. 


3

Ladle soup into serving bowls and finish with a grating of fresh nutmeg, a dollop of crème fraîche, a drizzle of olive oil, chive blossoms, and flowers. 


Winter Beet Soup

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