Tested till perfect Beet Soup

Beet Soup

An immersion blender would be ideal to have for this soup because you can puree the soup right in the pot without having to transfer it to a blender or food processor.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 19 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size six 1-cup (250 mL) servings


  • 2 tsp 2tspvegetable oil
  • 2 2oniononions, chopped
  • 2 2clove garliccloves of garlic, minced
  • 1 1peeled and cubed potatopotatoes
  • 4 cups 4cupschopped beetbeets
  • 4 cups 4cupschicken stock or beef stock or vegetable stock
  • 2 tsp 2tspcurry paste or ground ginger or cumin
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In saucepan, heat oil over medium heat. Add onions, garlic, potato and your choice of seasoning. Cook, stirring often, for 5 minutes or until onions are softened.

Add beets and stock; bring to boil. Reduce heat to medium-low; cover and simmer for 20 minutes.

Puree soup until smooth. If desired, thin with more water, stock or milk. Season with salt and pepper to taste.

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