# Beetroot Cream Soup

Recipe by [Inès Lambert](https://fridge.menu/en/u/ineslambert)

A smooth, creamy beetroot soup finished with yogurt, parsley and croutons or toasted almonds.

Servings: 4 · Cook 90 min · Soups

Vegetarian · Contains: gluten, milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Beetroot Cream Soup](https://image.fridge.menu/adaptations/uy2t6fx9/36b086fe6129f2d3559cc8271e990bc4fa465b658977b19afaf5c08ffe6e7bf6.jpg)

## Ingredients

- 300 g [Beetroot](https://fridge.menu/en/i/beet)
- 125 ml [Yogurt](https://fridge.menu/en/i/yogurt)
- 40 g [Plain Flour](https://fridge.menu/en/i/flour)
- 30 g [Butter](https://fridge.menu/en/i/butter)
- 2 pcs [Carrot](https://fridge.menu/en/i/carrot)
- 1 pcs [Onion](https://fridge.menu/en/i/onion)
- 1 tbsp [Red Wine Vinegar](https://fridge.menu/en/i/vinegar)
- 1.5 l [Water](https://fridge.menu/en/i/water)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Parsley](https://fridge.menu/en/i/parsley) — to taste
- Croutons — to taste
- [Almonds](https://fridge.menu/en/i/almond) — to taste, toasted

## Steps

1. In a pan, melt the butter over low heat; remove from the heat just before it fully melts and let it rest for a few minutes.
2. Gradually add the flour and whisk briskly to a smooth, lump-free consistency.
3. Finely dice the beetroot, carrot and onion, and transfer them into the pot with the prepared roux.
4. Pour in 1.5 litres of warm water, then add the red wine vinegar and salt.
5. Simmer gently for about an hour, stirring occasionally. (60 min)
6. Once the beetroot is tender, remove the pot from the heat and let it cool.
7. Blend the mixture with a stick blender until it forms a thick cream.
8. Transfer the soup to a bowl, add the yogurt and chopped parsley.
9. Mix thoroughly and serve in deep bowls with croutons or toasted almonds.

Published 2026-10-08

https://fridge.menu/en/r/beet-soup-uy2t6fx9

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