Delicious Beet Soup


It is the time for fresh beets and so I could not resist making beet soup. We love it – and add small hard boiled eggs ( quail eggs) and it makes for a healthy and filling meal. Of course you can add to it wonderful things like sour cream or a dollop of cream cheese. Both of the latter could be low fat to reduce the calorie impact.

Beet Soup


  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, choppedClove of garlic
  • 6 medium beets, peeled and chopped
  • 2 cups beef stock or if you want it to be vegan then use vegetable stock
  • salt and freshly ground pepper
  • Sour cream ( light) or Cream Cheese ( light)



  1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
  2. Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
  3. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

Little Farm Produce Beets and Potatoes


About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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