Ingredients (Serves 4)

• 3 medium beets, peeled and cubed
  
• 1 medium carrot, peeled and chopped
  
• 1 small sweet potato or squash
• 1 small onion, chopped
  
• 2 cloves garlic, minced
  
• 1 tbsp olive oil
  
• 4 cups vegetable broth
  
• 1 tbsp apple cider vinegar or lemon juice (brightens it up)
• Salt + pepper to taste
  
  

Optional toppings:

• Dollop of Greek yogurt or coconut cream
  
• Chopped fresh dill or parsley
  
• Drizzle of olive oil or balsamic glaze
  
• Toasted seeds or croutons for crunch
  
  

Instructions: 

1. Sauté Your Base

In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrot, and potato (or beans) until softened—about 5–7 minutes.

2. Add Beets + Broth

Add chopped beets and broth. Bring to a boil, then reduce heat and simmer for 30–35 minutes, or until beets are fork-tender.

3. Blend Until Smooth

Remove from heat. Carefully blend using an immersion blender or transfer to a high-speed blender in batches until silky smooth. Stir in apple cider vinegar or lemon juice. Taste and season with salt and pepper.

4. Serve with Toppings

Ladle into bowls and top with yogurt, fresh herbs, or whatever makes your bowl feel extra cozy.

Toddler + Family Tips

• Add cooked quinoa, white beans, or shredded chicken for protein.
  
• Serve with a grilled cheese or toast “dippers” for picky eaters.
  
• Stir in full-fat coconut milk or yogurt for a creamy (and visually fun!) swirl.
  
  

Let’s Cook Together!

Make this soup? Tag me @thefoodstylistrd—I love seeing your cozy creations, especially those bold beet bowls topped your way 💗