Last Updated on 4 months by Neha Deshmukh

Beetroot Potato Soup Recipe – Creamy & Smooth Indian Style

Introduction

Okay, let’s be real – sometimes you just need a hug in a bowl. And this creamy beetroot and potato soup? It’s exactly that. I first made this when I was craving something comforting and healthy, and honestly, it’s been a family favourite ever since. It’s vibrant, surprisingly easy to make, and packed with flavour. Plus, it’s a fantastic way to sneak in some extra veggies! This Indian-style soup is perfect for a cozy night in, or even as a warming starter for a special meal.

Why You’ll Love This Recipe

This beetroot potato soup isn’t just another soup recipe. It’s:

• Quick & Easy: Ready in under 20 minutes – perfect for busy weeknights.
• Healthy & Nutritious: Beetroot and potatoes are packed with vitamins and antioxidants.
• Creamy & Delicious: The smooth texture and subtle sweetness are incredibly satisfying.
• Versatile: Easily adaptable to suit your taste and dietary needs (more on that later!).
• Naturally Vegan-Friendly: With a simple swap, it’s completely plant-based.

Ingredients

Here’s what you’ll need to create this comforting bowl of goodness:

• 2 medium beetroot (about 200g)
• 1 medium potato (about 150g)
• 1 onion
• 2 garlic cloves
• 1 tsp oil or butter
• Salt to taste
• Pepper powder to taste
• 1 tbsp fresh cream (optional)
• 2-3 basil or mint leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

Beetroot Varieties & Their Flavor

I usually use regular red beetroot for this recipe, as they have a lovely earthy sweetness. Golden beetroot works beautifully too, if you can find it – it gives the soup a gorgeous colour and a slightly milder flavour.

Potato Choice for Creaminess

I prefer using a starchy potato like Yukon Gold or Maris Piper. They break down nicely when cooked, contributing to that wonderfully creamy texture. You can use other potatoes, but you might need to blend for a little longer.

The Role of Garlic & Onion

Don’t skimp on the garlic and onion! They form the flavour base of the soup, adding depth and aroma. Sautéing them slowly is key to bringing out their sweetness.

Using Oil vs. Butter

I often use a neutral oil like sunflower or vegetable oil, but a teaspoon of butter adds a lovely richness. It’s totally up to you!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Veggies: Peel and chop the beetroot and potato into roughly equal-sized pieces. This helps them cook evenly.
2. Cook Until Tender: Place the chopped beetroot and potato in a pan with enough water to cover them, or in a pressure cooker (3 whistles should do it!). Cook until they’re fork-tender.
3. Sauté the Aromatics: While the veggies are cooking, heat the oil or butter in a separate pan. Add the chopped onion and garlic and sauté until they become translucent and fragrant.
4. Blend it All Up: Once the beetroot and potato are cooked, drain any excess water. Add the sautéed onions and garlic to the beetroot and potato. Blend everything together until you have a super smooth paste. For an extra silky texture, strain the mixture through a fine-mesh sieve.
5. Simmer to Perfection: Pour the strained puree into a pot and add 1.5 cups of water or vegetable stock. Bring to a boil, then reduce the heat and simmer for 2-3 minutes.
6. Season & Serve: Season with salt and pepper to taste. Serve hot, and if you’re feeling fancy, garnish with a swirl of fresh cream and a few fresh basil or mint leaves.

Expert Tips

Want to take your beetroot potato soup to the next level? Here are a few of my go-to tricks:

Achieving the Silkiest Texture

Straining the soup after blending is a game-changer. It removes any tiny bits that can make the texture grainy. Trust me, it’s worth the extra step!

Preventing Discoloration of the Beetroot

Beetroot can sometimes lose its vibrant colour during cooking. Adding a squeeze of lemon juice or a splash of vinegar can help preserve that beautiful hue.

Adjusting Consistency

If the soup is too thick, simply add a little more water or stock until you reach your desired consistency. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Variations

This recipe is a fantastic base for experimentation! Here are a few ideas:

Vegan Beetroot Potato Soup

Simply omit the cream garnish, or substitute it with a swirl of coconut cream or a dollop of vegan yogurt.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check the ingredients in your vegetable stock if you’re using it.

Spice Level Adjustment (Adding Ginger or Chili)

My friend, Priya, loves adding a small piece of grated ginger or a pinch of chili flakes to her soup for a little extra warmth. Feel free to experiment!

Festival Adaptation (Maha Shivaratri or Winter Solstice)

In some Indian traditions, beetroot is associated with auspiciousness. This soup is lovely to serve during festivals like Maha Shivaratri or to celebrate the Winter Solstice.

Serving Suggestions

This soup is delicious on its own, but it also pairs well with:

• Crusty bread for dipping
• A side salad
• Grilled cheese sandwiches
• A sprinkle of toasted seeds (pumpkin or sunflower)

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

Is this soup suitable for babies?

Yes, it can be! Just make sure to omit the salt and pepper, and blend it extra smooth. Always check with your pediatrician before introducing new foods to your baby.

Can I make this soup ahead of time?

Absolutely! You can make the soup a day or two in advance and store it in the refrigerator. The flavours will actually develop even more over time.

What if I don’t have a blender?

You can use an immersion blender, or mash the cooked beetroot and potato really well with a fork. It won’t be quite as smooth, but it will still be delicious!

Can I use beetroot greens in this soup?

Yes, you can! Add a handful of chopped beetroot greens during the last few minutes of simmering. They add a lovely earthy flavour and extra nutrients.

How can I add more protein to this soup?

Stir in a spoonful of Greek yogurt, a handful of cooked lentils, or some crumbled feta cheese for a protein boost.