Golden Beet Soup

Prep Time: 10 minutes

Cook Time: 8 minutes

Serving: 4

A Word From The Cook

Thick, rich and creamy!


  • 2        TBSP        Butter
  • 1                          Onion (diced)
  • 1         Clove       Garlic (roughly chopped)
  • 1         Inch        Ginger Root (peeled & chopped)
  • 2        Tbsp         Lemon Zest
  • 6        Cups        Vegetable Stock
  • 3        Large       Yellow Beets (peeled and cubed) about 2 cups
  • 1         Tsp          Apple Cider Vinegar
  •                            Salt and Pepper to taste


  1. Dice the Onions, Garlic &Ginger.
  2. Peel and chop the Yellow Beets into dice size pieces.
  3. Heat Butter in a large pot and sauté the Onion for 4-6 minutes.   Add the Garlic & Ginger and continue sautéing for another 2 minutes, then add the lemon zest.
  4. Pour in the Vegetable Stock and Beets and bring to a boil.   Reduce to simmer and cook for 20 minutes.  Beets should be soft enough to puree.
  5. Blend with a stick until the soup is smooth and creamy.
  6. Season with salt and pepper to taste.
  7. Serve with fresh herbs and/or cream swirls.
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