This light European dinner soup combines onions, beets, vegetable broth and sourdough bread to create a delicious blend of vegetables. Topped with feta cheese and radish, this eggs-free and nuts-free beetroot soup is sure to please!
Special diets: Vegetarian | eggs-free | nuts-free |
️Allergens: not vegan | gluten | lactose | soy |
⏱ 73 mins – easy
🍽 4 servings – 293 kcal per serving
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 1 onion
- 2 cloves of garlic
- 2¼ lbs beets
- 6 cups vegetable broth
- 1 half sourdough bread
- 4 oz radishes
- 4 oz feta cheese
- 1 knife
- 1 mortar
- 1 peeler
- 1 saucepan
- 1 spoon
- 1 grill
- 1 baking sheet
- 1 hand blender
- 4 bowls
Peel the onion and garlic. Finely chop the peeled onion.
Crush the peeled garlic with a mortar.
Peel the beets with a peeler. Then cut them into small cubes.
Peel and dice the radishes. Crumble the feta cheese with a spoon and cut the sourdough bread into cubes.
Drizzle 1 tbsp of olive oil over a saucepan and turn on the heat. Add the chopped onions to the saucepan and cook for 5 minutes. Then add the crushed garlic and cook for 1 minute. Stir with a spoon, then add the diced beets and cook for another 15 minutes. Add the vegetable broth, salt, and black pepper. Cook for 30 more minutes, stirring with a spoon. Remove from the heat and blend with a hand blender to get a soup.
Place the sourdough bread cubes on a baking sheet. Drizzle with the remaining olive oil.
Preheat the grill for 15 minutes.
Place the baking sheet on a hot grill. Grill for 2 minutes to get semi-grilled croutons.
Flip the semi-grilled croutons with a spoon and grill until golden. Then remove from the heat.
Ladle the soup into bowls. Top with golden croutons, radish slices, and crumbled feta cheese.
It’s ready to be served !