Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Healthy Swaps

Velvety Beet Soup with Crispy Potato Croutons

Vote up!
Share on Facebook Share on Twitter Email this article

A gorgeous, healthy, and very tasty beet soup that is elegant, yet simple to make. Beets and sauteed onions and garlic simmer in a vegetable stock before being finished with a swirl of coconut milk. Velvety smooth, impress your guests with this soup as a first course, as it t goes great with crusty bread and champagne.

Velvety Beet Soup with Crispy Potato Croutons

  • Yield: 4 to 6


  • For the Potato Croutons:
  • 2 ½ pounds potatoes, peeled and diced
  • 1 teaspoon vinegar
  • 2 Tablespoons olive oil
  • 1 teaspoon dried thyme
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • For the Beet Soup:
  • 2 Tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 2½ pounds beets, peeled and coarsely chopped
  • 6 cups vegetable stock
  • Juice of 1 lemon
  • One 13-ounce can of coconut milk
  • Chopped fresh dill, for garnish (optional)
  • Sliced scallions, for garnish (optional)


  1. For the Potato Croutons: Preheat the oven to 400°F.
  2. Place the potatoes in a large saucepan of water, add the vinegar and salt to taste and boil until very soft. Drain the potatoes, and return them to the saucepan. Holding the lid on tightly, shake the pan to fluff up the edges of the potatoes.
  3. Transfer the potatoes to a baking tray, and toss in a generous amount of olive oil. Spread them out into a single layer. Season with salt,black pepper thyme and toss to coat.
  4. Roast the potatoes for about 25 minutes, then turn each piece of potato over. Return to the oven for another 20 minutes, or until the potatoes are golden brown and crispy. Remove from the oven and set aside.
  5. For the Beet Soup: Put the oil in a large pot over medium heat. When the oil is shimmering, add the onion and garlic and season with salt and pepper. Cook, stirring frequently, until softened, 5 to 7 minutes. Add the beets and cook, stirring constantly, for 2 minutes, then add the stock.
  6. Bring to a boil, then cover and reduce the heat so the mixture simmers gently. Cook until the vegetables are fully soft and tender, 35 to 40 minutes. Add the lemon juice the coconut milk and purée with a blender.Blend until smooth – if you find th too thick at this point then add water until you reached your desired consistency.Taste and adjust the seasoning,with salt and pepper.
  7. Place the soup into a saucepan and let it heat up to the perfect eating temperature.
  8. To serve, pour the soup into bowls and sprinkle each bowl with the roast potato croutons.Garnished with the dill or scallions, if desired.
  9. The soup can be served cold as well. Store leftover soup in an airtight container in the refrigerator for up to several days.

Recipe Tags


This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!