Creamy Beet Soup

Soup, soup, soup and more soup… I have experimented with soups this December and I must admit that I have made some pretty awesome variation with the vegetables in season.
Years ago we never thought about using what was in season – we just bought whatever ingredients was necessary to make what we wanted for dinner. Today we most often pick our vegetables at the local farmers market where we can get fresh seasonal vegetables, which makes it a lot more fun than buying them in the local super market where it have been lying for days. What would be even better is to grow the vegetables our selves, but as we live in an apartment it is quite difficult for us to grow anything else than herbs, tomatoes, cucumbers and chilies. To our luck, my parents have a garden where we can grow potatoes, beets, celeriac, zucchinis, onions, brussels sprouts, carrots, strawberries, raspberries, black currant and apples 🙂 Or to be honest, my parents grow it and we eat it!

The beets and onions for this soup is bought while the celeriac and jalapeños is home grown and the vegetables stock home made from vegetables residues.

Hope that you will enjoy the soup 🙂


Ingredients (4 serving)

26 oz. celeriac, peeled

26 oz. beet roots, peeled

8 oz. onions

1 jalapeño


1 tbsp. vegetable oil

1 tsp. cayenne pepper (optional)

2 tsp. dried coriander

1 lemon, juice

5 cups vegetable stock

1/3 cup sour cream

1/4 cup bacon, fried

1/4 cup cashew nuts, roasted

Salt & pepper


Chop celeriac, beets and onions in 1/2-inch pieces and the jalapeños in slices.
Warm the oil in a sauce pan and add all the vegetables. Sauté for 4-5 minutes until all vegetables has adapted the beautiful color from the beets.

Add cayenne pepper, dried coriander and lemon juice and stir to combine.

Beet Soup 1_Fotor_Collage

Add vegetable stock and bring to a boil, then turn down the heat and let simmer for 30 minutes.

Transfer to a stand blender and blend until smooth. Taste and season with salt and pepper. Add more vegetables stock or water for a thinner consistency.

Beet Soup 2_Fotor_Collage

Pour the soup in small soup bowls and garnish with sour cream, fried bacon and roasted chopped cashew nuts.
Serve on a busy and cold week night or as a starter when having friend or family over for a three course dinner 🙂

Beet Soup 8

Bon Appétit!

Ingredients (4 serving)

750 celeriac, peeled

750 beet roots, peeled

225 g onions

1 jalapeño

1 tbsp. vegetable oil

1 tsp. cayenne pepper (optional)

2 tsp. dried coriander

1 lemon, juice

1.25 liter vegetable stock

0.8 dl sour cream

0.6 dl bacon, fried

0.6 dl cashew nuts, roasted

Salt & pepper


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