Beet Soup

Another Fall vegetable being cooked up in the South Arm Multicultural Community Kitchen is Beet.


Beets have many health benefits which include high in vitamins and minerals like the B Vitamin, folate, manganese, potassium and copper. They are also high in dietary fiber. Beets also contain a healthy amount of magnesium, phosphorous, vitamin C and vitamin B6.


  • 4 tablespoons vegetable oil
  • 2 large onions, chopped
  • 4 cloves of garlic, minced
  • 2 tablespoons fresh ginger, minced (or 1 tablespoon ground ginger)
  • 4 to 5 small potatoes, chopped
  • 4 large beets, chopped
  • 16 to 20 cups of vegetable or chicken stock
  • 2 tablespoons curry powder or paste
  • 2 tablespoons cumin


Source: South Arm Community Kitchen


img_0019Prepare the vegetables as required.
img_0020In a medium pot, heat oil over medium heat. Add onions and cook until soft.

Add garlic and ginger and cook until fragrant.

img_0026Add potatoes and cook, stirring often for few more minutes.
img_0028Add spices and stir to mix well.
img_0031Add beets.
img_0034Add stock and bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until the vegetables are tender.
img_0051Puree the soup with a hand held blender until smooth. If desired, thin with more water, stock or milk.
img_0053Season with salt and pepper to taste.

Garnish with fresh chopped parsley and crushed red pepper if desired.

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