Roasted Beetroot and Feta Soup
Creamy Roasted Beetroot Soup with Crumbled Feta and Fresh Herbs
Ingredients:
4 medium beetroots, peeled and cubed
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 medium potato, peeled and diced
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup crumbled feta cheese
2 tablespoons Greek yogurt or sour cream (optional, for garnish)
Fresh dill or parsley, chopped (for garnish)
Directions:
Preheat the oven to 400°F (200°C).
Place the cubed beetroot on a baking sheet, drizzle with olive oil, and roast for 25–30 minutes until tender.
In a large saucepan, sauté the onion and garlic over medium heat until soft and fragrant.
Add the diced potato, roasted beetroot, cumin, paprika, and vegetable broth.
Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are soft.
Use an immersion blender or transfer to a blender to purée the soup until smooth and creamy.
Season with salt and pepper.
Ladle into bowls and top with crumbled feta, a swirl of Greek yogurt or sour cream, and chopped herbs.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 260 kcal | Servings: 4 servings
#beetrootsoup #roastedsoup #vegetarianmeals #comfortfood #fetasoup #souprecipe #colorfulsoups #heartydinner #vegetablesoup #homemadesoup #healthycomfortfood #beetlove #glutenfreeoptions #herbygarnish #cozyeats #soupseason #flavorfulsoups #meatlessmonday #easyhomemeals #veggielovers
This Roasted Beetroot and Feta Soup is the perfect blend of earthy sweetness and creamy tang. Topped with fresh herbs and feta—every spoonful is a dream!
Creamy Roasted Beetroot Soup with Crumbled Feta and Fresh Herbs
Ingredients:
4 medium beetroots, peeled and cubed
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 medium potato, peeled and diced
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup crumbled feta cheese
2 tablespoons Greek yogurt or sour cream (optional, for garnish)
Fresh dill or parsley, chopped (for garnish)
Directions:
Preheat the oven to 400°F (200°C).
Place the cubed beetroot on a baking sheet, drizzle with olive oil, and roast for 25–30 minutes until tender.
In a large saucepan, sauté the onion and garlic over medium heat until soft and fragrant.
Add the diced potato, roasted beetroot, cumin, paprika, and vegetable broth.
Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are soft.
Use an immersion blender or transfer to a blender to purée the soup until smooth and creamy.
Season with salt and pepper.
Ladle into bowls and top with crumbled feta, a swirl of Greek yogurt or sour cream, and chopped herbs.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 260 kcal | Servings: 4 servings
#beetrootsoup #roastedsoup #vegetarianmeals #comfortfood #fetasoup #souprecipe #colorfulsoups #heartydinner #vegetablesoup #homemadesoup #healthycomfortfood #beetlove #glutenfreeoptions #herbygarnish #cozyeats #soupseason #flavorfulsoups #meatlessmonday #easyhomemeals #veggielovers
This Roasted Beetroot and Feta Soup is the perfect blend of earthy sweetness and creamy tang. Topped with fresh herbs and feta—every spoonful is a dream!
Roasted Beetroot and Feta Soup
Creamy Roasted Beetroot Soup with Crumbled Feta and Fresh Herbs
Ingredients:
4 medium beetroots, peeled and cubed
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 medium potato, peeled and diced
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup crumbled feta cheese
2 tablespoons Greek yogurt or sour cream (optional, for garnish)
Fresh dill or parsley, chopped (for garnish)
Directions:
Preheat the oven to 400°F (200°C).
Place the cubed beetroot on a baking sheet, drizzle with olive oil, and roast for 25–30 minutes until tender.
In a large saucepan, sauté the onion and garlic over medium heat until soft and fragrant.
Add the diced potato, roasted beetroot, cumin, paprika, and vegetable broth.
Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are soft.
Use an immersion blender or transfer to a blender to purée the soup until smooth and creamy.
Season with salt and pepper.
Ladle into bowls and top with crumbled feta, a swirl of Greek yogurt or sour cream, and chopped herbs.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 260 kcal | Servings: 4 servings
#beetrootsoup #roastedsoup #vegetarianmeals #comfortfood #fetasoup #souprecipe #colorfulsoups #heartydinner #vegetablesoup #homemadesoup #healthycomfortfood #beetlove #glutenfreeoptions #herbygarnish #cozyeats #soupseason #flavorfulsoups #meatlessmonday #easyhomemeals #veggielovers
This Roasted Beetroot and Feta Soup is the perfect blend of earthy sweetness and creamy tang. Topped with fresh herbs and feta—every spoonful is a dream!
