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
Scale
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
