Beetroot Chowder
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My family absolutely loves this beetroot chowder, and honestly, it's become a weeknight favorite because it comes together in just an hour. Beetroot is packed with natural nitrates that support heart health, making this a delicious way to sneak in some serious nutrition. The best part? It's incredibly budget friendly since you probably have most of these ingredients on hand already. Fresh garlic, creamy milk, and a touch of dijon mustard create this wonderfully rich, earthy flavor that somehow feels fancy but requires almost no culinary skill. Give it a try and you'll see why I keep coming back to this recipe again and again.
Ella x
Ingredients
- 800beetroot
- 300potato
- 200onion
- 50 mlolive oil
- 3 clovesgarlic
- 400 mlchicken broth
- 200 mlmilk
- 2 tbspdijon mustard
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 50 gfresh parsley
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Peel and chop the beetroot, potato, and onion into 2.5cm (1-inch) pieces.
Tip: Use a mandoline or sharp knife to get even pieces.
- 2
In a large bowl, mix together the beetroot, potato, onion, olive oil, salt, and pepper.
Tip: Make sure everything is well coated with oil.
- 3
Spread the mixture out on a baking tray and roast in the oven for 30 minutes.
Tip: Stir every 10 minutes to prevent burning.
- 4
In a large pot, sauté the garlic in a little bit of oil until fragrant.
Tip: Use a wooden spoon to scrape up any burnt bits.
- 5
Add the roasted beetroot mixture, chicken broth, milk, Dijon mustard, and a pinch of salt and pepper to the pot.
Tip: Bring to a simmer and let cook for 20 minutes.
- 6
Stir in the chopped parsley and adjust seasoning as needed.
Tip: Add more salt or pepper if you like.
- 7
Serve the chowder hot, garnished with extra parsley if desired.
Tip: You can also serve with crusty bread or a side salad.
- 8
Ladle the soup into bowls and serve immediately.
Tip: This chowder is best enjoyed fresh.
- 9
Let the soup cool down before refrigerating or freezing.
Tip: Reheat gently before serving.
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