Creamy Beetroot and Mushroom Soup: A Warming Autumn Recipe
30 minutes
1327 reads
About Creamy Beetroot and Mushroom Soup: A Warming Autumn Recipe
Cozy up on a chilly evening with this vibrant and flavorful beetroot and mushroom soup! This simple recipe combines the earthy sweetness of beets with the savory depth of mushrooms, creating a truly satisfying and healthy meal. Perfect for a light lunch or a comforting dinner.Inspired by the delightful Bangalore weather, this recipe is a testament to the magic of fresh, seasonal ingredients. I love experimenting in the kitchen, and this combination of beets and mushrooms is a personal favorite – a delicious and nutritious soup that's sure to become a staple in your home. The rich color and earthy flavors make it a visually appealing and delicious soup perfect for any occasion. It's easy to make, packed with nutrients, and guaranteed to warm you from the inside out.
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Recipe Time & More
Prep5 minutes
Cook25 minutes
Total30 minutes
Ingredients
Vegetables
Liquids & Seasoning
- 4 cup Vegetable Broth
- 2 tsp Butter or 2 tbsp olive oil
- 1/2 tsp Oregano Flakes
- 4-5 Peppercorns black
- 1/2 tsp Salt or to taste
Garnish
- Coriander chopped, for garnish
Instructions
Preparation
- Wash and clean the mushrooms; roughly chop and set aside.
- Peel the beets and chop them into 1/2-inch slices. Roughly chop the onion and garlic.
Sautéing the Aromatics
- In a large pot or Dutch oven, melt the butter (or heat the olive oil) over medium heat. Add the chopped garlic and sauté until fragrant (about 30 seconds). Add the chopped onion and sauté until softened and caramelized, about 5-7 minutes.
Cooking the Beetroot and Mushrooms
- Add the chopped beets and mushrooms to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are well coated and slightly softened.
Simmering the Soup
- Pour in the vegetable broth. Add the oregano, salt, and peppercorns. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the beets are tender. Skim off any foam that rises to the surface.
Blending and Serving
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Return the soup to the pot if necessary. Add more broth for desired consistency. Season with additional salt and pepper to taste. Garnish with fresh coriander.
- Serve hot, optionally with a dollop of crème fraîche or a side of crusty bread.
Recipe Notes
Expert Tips for the Perfect Beetroot and Mushroom Soup
- Roasting the Beets: For an even deeper, sweeter flavor, roast the beets in the oven before adding them to the soup. This enhances their natural sweetness.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat if you like a spicier soup.
- Creamier Texture: For a creamier soup, stir in a splash of heavy cream or coconut milk before blending.
- Make it Vegan: Easily make this soup vegan by omitting the butter and using olive oil, and substituting vegetable broth for any dairy products in the garnish if needed.
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Recipe Nutrition
Calories: 98kcalCarbohydrates: 16gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 1323mgPotassium: 462mgFiber: 3gSugar: 9gVitamin A: 776IUVitamin C: 8mgCalcium: 31mgIron: 1mg
Paarulz Kitchen
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This looks so tasty! Thank you.
This is awesome! Can’t wait to cook it.
This is so tempting! Thank you.