Beetroot Broth
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This beetroot broth is one of my favorite weeknight staples because it comes together in just an hour and costs practically nothing to make. I love how the deep crimson color makes it feel fancy enough for guests, yet it's simple enough that even a beginner cook can master it. Beets are absolutely wonderful for your body, packed with natural nitrates that support heart health and circulation. The beauty of this recipe is that you probably have most ingredients already in your kitchen, and the whole process is straightforward and forgiving. It's the kind of nourishing, humble dish that reminds me why I fell in love with cooking in the first place.
Ella x
Ingredients
- 500 gbeets
- 1 kgonions
- 3 clovesgarlic
- 400 gcarrots
- 1000 mlstock
- 20 mlvegetable oil
- 10 gsalt
- 5 gpepper
- 2 sprigsfresh parsley
- 50 mllemon juice
Detail level
Instructions
- 1
Preheat the oven to 200°C (400¿aF).
Tip: Optional
- 2
Peel and dice the beets, and chop the onions and carrots.
Tip: Use a mandoline to get even, thin slices.
- 3
Heat the oil in a large pot over medium heat.
Tip: Use a thermometer to ensure the oil reaches 160°C (320¿aF).
- 4
Add the garlic and sauté for 1 minute.
Tip: Be careful not to burn the garlic.
- 5
Add the beets, onions, carrots, salt, and pepper.
Tip: Stir to combine and cook for 10 minutes.
- 6
Pour in the stock and bring to a boil.
Tip: Reduce the heat to low and simmer for 20 minutes.
- 7
Stir in the lemon juice and parsley.
Tip: Season to taste.
- 8
Use an immersion blender to puree the soup until smooth.
Tip: Alternatively, let it cool and blend in a blender.
- 9
Taste and adjust the seasoning as needed.
Tip: Serve hot, garnished with additional parsley if desired.
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