Beetroot Soup with Feta, Radish & Croutons Recipe
Introduction
This vibrant beetroot soup brings a beautiful splash of color to your table, paired perfectly with creamy feta, crisp radishes, and crunchy sourdough croutons. It’s a refreshing dish that can be enjoyed hot or chilled, making it a versatile option for any season.
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1kg fresh beetroot, peeled and diced (wear rubber gloves to prevent staining)
- 1½ l vegetable stock
- ½ small loaf sourdough bread, diced into large croutons
- 100g radishes, finely sliced
- 100g feta, crumbled
Instructions
- Step 1: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the chopped onion and fry for 5 minutes until slightly softened. Stir in the crushed garlic and cook for another minute.
- Step 2: Add the diced beetroot to the pan and cook for 15 minutes, stirring occasionally to combine flavors.
- Step 3: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 30 minutes, or until the beetroot is tender.
- Step 4: Season the soup with salt and pepper to taste. Let it cool slightly, then use a hand blender to blend the soup until smooth.
- Step 5: Meanwhile, preheat your grill to high. Toss the sourdough croutons with the remaining 1 tbsp olive oil and spread them on a baking sheet. Grill until golden and crisp.
- Step 6: If serving chilled, allow the soup to cool completely and refrigerate for a couple of hours. For hot serving, warm the soup gently in the pan for 2–3 minutes before serving.
- Step 7: Serve the soup in bowls or mugs, topped with the grilled croutons, finely sliced radishes, and crumbled feta for a delightful contrast in texture and flavor.
Tips & Variations
- Wear rubber gloves when peeling and dicing beetroot to avoid staining your hands.
- Substitute vegetable stock with chicken stock for a richer flavor if preferred.
- Add a splash of lemon juice or vinegar before blending to brighten the taste.
- Use rye or wholegrain bread for croutons for a nuttier crunch.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or enjoy chilled. Keep croutons separate in a sealed container to maintain their crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, beetroot soup actually tastes better when the flavors have had time to meld. Prepare it a day ahead and chill, then add the toppings right before serving.
Can I freeze beetroot soup?
Absolutely. Cool the soup completely and freeze in portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove.
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Beetroot Soup with Feta, Radish & Croutons Recipe
- Total Time: 1 hr 5 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and nourishing beetroot soup enhanced with tangy feta, crisp radishes, and crunchy sourdough croutons. This comforting recipe balances earthy flavors and creamy textures, perfect for serving hot or chilled.
Ingredients
For the Soup
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1kg fresh beetroot, peeled and diced (wear rubber gloves to prevent staining)
- 1½ l vegetable stock
For the Toppings
- ½ small loaf sourdough bread, diced into large croutons
- 100g radishes, finely sliced
- 100g feta, crumbled
Instructions
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped onion and fry for about 5 minutes until it softens and becomes translucent.
- Add Garlic and Beetroot: Stir in the crushed garlic and cook for 1 minute until fragrant. Then, add the diced beetroot and cook for 15 minutes, stirring occasionally to combine flavors and slightly soften the beetroot.
- Simmer the Soup: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer uncovered for 30 minutes, or until the beetroot is tender. Season the soup well with salt and pepper to taste. Allow it to cool slightly.
- Prepare the Croutons: While the soup simmers, preheat the grill to high. Toss the sourdough bread cubes with the remaining 1 tablespoon of olive oil and spread them on a baking sheet. Grill until golden and crispy, watching carefully to avoid burning.
- Blend the Soup: Using a hand blender, blend the soup in the pot until it reaches a smooth consistency. Be careful to avoid splashes and blend in batches if necessary.
- Serve Hot or Chilled: For chilled soup, let it cool completely, then refrigerate for a couple of hours before serving. To serve hot, warm the blended soup gently in the pan over low heat for 2-3 minutes.
- Garnish and Enjoy: Ladle the soup into bowls or mugs. Top with the toasted sourdough croutons, finely sliced radishes, and crumbled feta cheese scattered over the top for added texture and flavor.
Notes
- Wear rubber gloves when handling beetroot to prevent staining your hands.
- The soup can be served hot or chilled based on preference.
- For a vegan option, omit the feta or substitute with a plant-based cheese alternative.
- Store leftovers in the refrigerator for up to 3 days.
- Use fresh vegetable stock for the best flavor, or vegetable broth cubes dissolved in water as a convenient substitute.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Stovetop
- Cuisine: European
Keywords: beetroot soup, feta cheese, radish, sourdough croutons, vegetarian soup, healthy soup
