Beet Soup

This soup has a spectacular color. I like to serve it for Christmas dinner. It’s also delicious cold.
Beet Soup

  • 1 1/2 lb. beets, washed, peeled and grated
  • 1 qt water
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbs. sugar
  • 1/3 cup lemon juice
  • 100 milliliters soy cream
  • cinnamon
  • nutmeg


  • Wash, peel and coarsely grate beets.
  • Place beets, water, salt, pepper, sugar and lemon juice in a deep pan.
  • Cook until beets are tender about 20-30 minutes.
  • Puree using a kitchen machine, blender or a staff mixer.
  • For an extra smooth soup put through a sieve.
  • Shortly before serving add the soy cream.
  • Garnish with a few baby beet leaves.