Beet Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Beet Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Beet Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 6 medium beets, peeled and
• chopped
• 2 cups beef stock
• salt and freshly ground pepper
• heavy cream

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Warm olive oil in a large saucepan over medium heat

Step 2: Technique & Execution

Stir in onions and garlic; cook until soft but not browned, about 5 minutes

Step 3: Technique & Execution

Stir in beets, and cook for 1 minute

Step 4: Technique & Execution

Stir in stock, and season with salt and pepper

Step 5: Technique & Execution

Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes

Step 6: Technique & Execution

Remove from heat, and allow to cool slightly