Serving: This soup is best served warm with homemade croutons or a slice of toasted sourdough. Add a swirl of yogurt or sour cream for extra richness.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop. The flavor deepens beautifully overnight.
Variations
Add Protein: For a more filling version, stir in some cooked lentils or white beans after blending.
Make It Vegan: Simply skip the butter or use plant-based butter, and avoid dairy toppings.
Zing It Up: Add a splash of lemon juice or vinegar just before serving for a bright, tangy contrast.
FAQ
Q: Can I freeze beetroot soup?
A: Yes! Let the soup cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
Q: What bread works best for croutons?
A: Rustic, sourdough, or day-old bread gives the best crunch and texture. Avoid soft sandwich bread if possible.
Q: Can I make this soup without blending?
A: Yes, it will just be chunkier and more rustic—equally delicious!
Would you like me to do a roasted beet variation next?
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