Name: Beetroot Soup with Feta, Radish & Croutons Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil, divided; 1 large onion, finely chopped; 2 garlic cloves, crushed; 1 kg fresh beetroot, peeled and diced (wear rubber gloves to avoid staining); 1½ liters vegetable stock; ½ small loaf sourdough bread, diced into large croutons; 100g radishes, finely sliced; 100g feta, crumbled

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Introduction

This vibrant beetroot soup with feta, radish, and crunchy sourdough croutons is a perfect blend of earthy, tangy, and fresh flavors. Whether served hot or chilled, it makes an impressive starter or a light meal that’s both nutritious and satisfying.

Three white ceramic mugs filled with deep red beet soup sit on a rustic round plate with light cracks and a worn look. The soup surface is smooth and topped with small chunks of golden brown toasted bread, thin pale pink radish slices, and dollops of white creamy cheese, creating a color contrast. The mugs are arranged close together, and a few extra toasted bread pieces and radish slices are scattered on the plate's edge. The setting is on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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 of olive oil in a large saucepan over medium heat. Add the chopped onion and cook for about 5 minutes until softened but not browned.
Step 2: Stir in the crushed garlic and cook for 1 minute until fragrant. Add the diced beetroot and cook for 15 minutes, stirring occasionally.
Step 3: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer uncovered for 30 minutes, or until the beetroot is tender. Season with salt and pepper to taste. Remove from heat and let cool slightly.
Step 4: While the soup simmers, preheat the grill to high. Toss the sourdough croutons with the remaining 1 tbsp olive oil on a baking sheet and grill until golden and crispy, about 3-5 minutes.
Step 5: Use a hand blender to blend the soup until smooth. For a chilled version, cool completely and refrigerate for a couple of hours; for a hot soup, gently reheat on the stove for 2-3 minutes before serving.
Step 6: Serve the soup in bowls or mugs topped with the toasted croutons, sliced radishes, and crumbled feta for a delicious contrast in texture and flavor.

Tips & Variations

Wear rubber gloves when handling beetroot to avoid staining your hands.
For a creamier texture, add a splash of cream or coconut milk before blending.
Swap radishes for thinly sliced cucumber or dill for a fresh variation.
Use gluten-free bread to make the croutons if needed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave when serving hot. Keep the croutons separate to maintain their crunch, adding them just before serving.

How to Serve

The image shows three white mugs filled with a deep red soup, sitting on a round beige plate with a cracked pattern. Each mug has a red soup base with small white cheese pieces and golden brown croutons floating on top. Thin slices of radish are placed on the soup surface and around the plate, adding a light pink and white contrast. The beige plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beetroot instead of fresh?

While canned beetroot can be used in a pinch, fresh beetroot provides better flavor and texture for this soup. If using canned, reduce the cooking time since the beetroot is already cooked.

Is this soup suitable for freezing?

Yes, beetroot soup freezes well. Cool completely before freezing in portions. Thaw overnight in the fridge and reheat gently before serving. Add fresh toppings like radishes and feta after reheating.