This creamy beetroot, leek, and potato soup combines earthy beets with mild leeks and tender potatoes for a smooth, colorful soup. The potatoes help create a naturally thick texture, while a little cream adds richness without overpowering the vegetables.
Serve it warm with fresh parsley and black pepper, and add a squeeze of lemon if you want a brighter contrast to the sweetness of the beetroot.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Creamy Beetroot, Leek, and Potato Soup
A smooth and creamy beetroot, leek, and potato soup made with vegetable broth, garlic, and a touch of cream. An easy colorful soup with earthy, savory flavor.
Ingredients
Equipment
soup pot with lid
blender Ninja
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add leeks and cook until softened.
- Stir in garlic and cook for 1 minute.
- Add diced beetroot and potatoes.
- Pour in vegetable broth.
- Bring to a boil, then reduce to a simmer.
- Cook for 25-30 minutes until vegetables are tender.
- Blend the soup until smooth and creamy.
- Stir in cream and season with salt and black pepper.
- Garnish with fresh parsley and serve warm.
Nutrition
Notes
• Cut the beetroot and potatoes into similar-sized pieces so they cook evenly.
• Blend the soup carefully while hot. If using a countertop blender, work in batches and avoid overfilling it.
• For a thinner consistency, add a little extra vegetable broth after blending.
• Add a squeeze of lemon juice before serving to brighten the earthy flavor of the beetroot.
• For a dairy-free version, use an unsweetened plant-based cream.
• Reserve a few cooked beetroot cubes or add fresh parsley for garnish.