Golden Beet Soup

Golden beets have orangey skin and a more delicate sweetness than red beets.

Golden Beet Soup

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  • Prep Time


  • Total Time


  • Servings



  • 6

    tablespoons (¾ stick) pareve margarine

  • 9

    2½-inch-diameter golden beets, peeled, cut into ½-inch cubes (8 to 9 cups), green tops reserved

  • cups chopped onions

  • 4

    teaspoons minced peeled fresh ginger

  • 1

    tablespoon finely grated lemon peel

  • 6

    cups (or more) low-salt chicken broth

  • 2 to 3

    tablespoons fresh lemon juice


Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes. Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice. Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using. Ladle soup into bowls. Drizzle some of greens puree over soup and serve. Read More


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