Beet Soup

Updated: May 5, 2021

*This recipe is adapted from the recipe posted by Deelightuk on Allrecipes website.

Yield: 10 servings

Serving size: 300ml/person


  • Onions, purple, chopped, 2 medium or 340g

  • Garlic cloves, chopped, 5

  • The Station Food Co. Beets Puree Scoop 9 (85g scoop) or 5 (150g scoop)

(Can be replaced by 12 medium beets, peeled and chopped)

  • The Station Food Co. Beef bone stock 2 bottles (1.6 L)

  • Potato, white, medium, quartered 2

  • Salt 1 tsp

  • Black pepper ¼ tsp

  • Olive oil Some

  • Heavy Cream Some


Step 1:

In a stock pot, boil quartered potato until soft. Strain the water. Let the potato cool down a bit. Remove the skins.

While waiting for the potato:

Warm olive oil in a large saucepan over medium heat. Saute chopped garlic and onion until soften & smell detected. Set aside.

Step 2:

In a stock pot, put in two bottles of beef bone stock and beet puree scoops. Bring it to boil.

While waiting for the stock mixture to boil:

In a food processor, blend potato, cooked onion, and garlic together until creamy. Add the potato mixture to the stock mixture. Stir everything until well blended.

Step 3:

Add salt and pepper to season.

Ladle into bowls. Garlish with a swirl of cream before serving.

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