You have probably noticed that we have made a lot of soup on TheFitBlog lately. I used to only make soup once or twice per year (mostly when I had a cold), but after making my favorite Zucchini Soup a few weeks ago I really got inspired to create other soup recipes.
It’s so easy to make delicious soups that I don’t know why I haven’t done it more often. This chilled beet soup only takes about 10 minutes of preparation and 30 minutes on the stove. Soups are also perfect for making huge pots and freezing, so with only 40 minutes of cooking I have food for days (this recipe is only for two servings, but you should really make more).
This beet soup has a really thick consistency (almost like ketchup). I love that, but if you want it to be more like a traditional soup, simply add a little more chicken broth.
The soup itself is primarily (healthy) carbs, so I like to add boiled eggs or pieces of chicken to also get some protein. The parsley garnish isn’t really necessary, but it looked great on the pictures 😀
It’s so easy to make this delicious chilled beet soup that I don’t know why I haven’t done it more often. It takes less than 10 min of preparation and 30 min on the stove to cook enough soup for a dinner party plus my freezer.
- 10.2 oz. (300 g) beets
- 6 oz. (170 g) onion
- 6 oz. (170 g) carrots
- 8 oz. chicken broth
- 2 eggs
- Pepper to taste
- 1 tsp. garlic powder
- Parsley (optional)
Chop vegetables up into matchbox sized pieces
Put the chicken broth and vegetables in a pot and bring it to a boil
Let it simmer for 25 min
Add pepper and garlic powder and let it simmer for another minute
Blend it all together using a stick blender or a Nutribullet (this two serving portion just fit in one of my large NutriBullet cups). If you use a Nutribullet instead of a stick blender, wait until the soup has cooled a little.
Let the soup chill completely for at least an hour in the fridge before serving
Boil your eggs, chop them finely and spread them over the soup just before serving
Garnish with parsley and serve
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