Vibrant Beetroot Soup for the Healthiest Soup Season

In a large pot, heat olive oil and butter over medium heat. Add chopped onion and sauté until soft and translucent. Stir in garlic and chili pepper (if using), and cook for another minute.

Add the Vegetables:
Add diced potatoes and chopped beets to the pot. Cook for about 5 minutes, stirring occasionally.

Pour in the Broth:
Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 25–30 minutes, or until the beets and potatoes are tender.

Blend the Soup:
Use an immersion blender directly in the pot to puree the soup until smooth. (Or carefully transfer to a blender in batches.) Season with salt and pepper to taste.

Make the Croutons:
While the soup simmers, cut bread into cubes. Heat sunflower oil in a skillet over medium heat, and toast the bread cubes until golden and crispy. Drain on paper towels if needed.

Serve:
Ladle the soup into bowls and top with croutons, a dollop of sour cream or yogurt, and fresh herbs if desired.

Serving and Storage Tips

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