Total Time
Prep 15 mins
Cook 45 mins

A recipe from Ricardo.

Ingredients Nutrition


  1. In a saucepan, soften the onion and garlic in the butter. Add the ginger and beets. Cook for 1 minute. Add the broth, cover and simmer for about 1 hour. Season with salt and pepper.
  2. Set 1/2 cup of cooked beets aside. Cut into cubes and set aside. In a blender, puree the soup until smooth. Adjust the seasoning. Add the diced beet to the soup. Cool and freeze at this step.
  3. Just before serving, reheat the soup and garnish with sour cream, chives and a drizzle of olive oil.
  4. Tips: Freezes well.
Most Helpful

I made this to keep in the fridge for DD as our schedules are completely opposite right now. She loved it! She's even had some for breakfast, lol. Thanks for sharing.

Dreamer in Ontario September 26, 2012