Description
A vibrant and hearty beetroot soup served with crunchy toasted sourdough croutons, fresh radish slices, and creamy crumbled feta, perfect for a warming meal or a chilled refreshing option.
Ingredients
Scale
Soup
- 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
Toppings
- ½ small loaf sourdough bread, diced into large croutons
- 100g radishes, finely sliced
- 100g feta, crumbled
Instructions
- Prepare the base: 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 slightly softened.
- Add garlic and beetroot: Stir in the crushed garlic cloves and cook for 1 minute until fragrant. Add the diced beetroot, stirring frequently, and cook for 15 minutes to soften slightly and develop flavor.
- Cook the soup: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and simmer uncovered for 30 minutes or until the beetroot is tender when pierced with a knife. Season well with salt and pepper to taste. Remove from heat and allow to cool slightly.
- Make croutons: While the soup simmers, preheat the grill to high. Toss the diced sourdough bread with the remaining 1 tablespoon olive oil and spread on a baking sheet. Grill until golden and crispy, about 3-5 minutes, turning halfway for even browning.
- Blend the soup: Use a hand blender to whizz the soup until smooth and creamy. If you prefer a chilled soup, let it cool completely and refrigerate for a couple of hours. For hot serving, gently warm the blended soup in the saucepan for 2 to 3 minutes before serving.
- Serve: Ladle the soup into bowls or mugs. Garnish with crispy croutons, thinly sliced radishes, and crumbled feta cheese scattered on top for a contrasting texture and flavor.
Notes
- Wearing rubber gloves while peeling beetroot prevents your hands from staining pink.
- You can prepare the soup ahead of time and serve it chilled or hot, depending on your preference.
- Use fresh sourdough for the best flavor and texture in croutons.
- Adjust seasoning after blending as flavors deepen once pureed.
- Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: beetroot soup, feta, radish, croutons, vegetarian soup, healthy soup, Mediterranean soup, sourdough croutons
