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Chilled Beet & Celery Soup

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“My mother served this for a Thanksgiving lunch. I admit, I was a little dubious about it at first, since beets have never been my favourite vegetable. (Once upon a time they were my absolutely least-liked food, but I've seen at least a glimmer of the light.) Anyway, this soup was delicious! Just wonderful! I made sure to get the recipe from her before heading home. (She adapted the recipe from Gourmet Magazine.)Note: the celery can be replaced with peeled, chopped celery root.”
READY IN:
7hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the beets and cut them into 1" chunks.
  2. Yes, raw.
  3. Peel and dice the onion, and chop the celery.
  4. In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.
  5. When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
  6. Puree the soup, and chill 6 hours to overnight.
  7. Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
  8. Serve with a dollop of yogurt, and a sprinkling of minced chives.

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