Wednesday, July 4, 2012

Summer Beet Soup with Cucumber Thyme Cream

I have been making lots of beet soup lately with all the beets from my local CSA. This one is perfect for a hot summer day. It is served warm with a cool cream swirl. It's beautiful to serve and it tastes delicious. I used lemon thyme and the result was amazing. You could use regular thyme, but it won't be as good.... I'm warning you! It's lemon thyme that makes this dish. I got my little plant of it from Trader Joe's. It's very refreshing!!! I hope you can find some. :)

Summer Beet Soup with Cucumber Thyme Cream

high quality coconut oil
6 or 7 small beets, or 3 large ones (I used gold and red beets)
1 small onion, diced
2 medium sized garlic cloves, minced or diced
3 cups organic chicken stock, make sure it is sugar-free if you are low-carb
1 teaspoon dried or 2 sprig of fresh lemon thyme
sea salt, fresh ground black pepper
soured cream, sour cream, or fresh cream
medium sized cucumber

Wash beets, then wrap each one in foil and bake in oven at 375 degrees for one hour or until fork tender. Cool completely, then peel and chop into ½ inch or less size cubes. Mine came out to 1 ½ cups, but more is ok too.

Heat coconut oil in the bottom of a sturdy pot for a minute, then add onions and garlic and sauté until translucent. Add chicken stock, and ½ teaspoon of lemon thyme. Bring to boil. Reduce heat to low, cover, and simmer for 25 minutes. Cool enough so that it won’t burn you if splashes. Working in batches, puree soup in blender. Please hold the top on the blender when doing this just in case. I don't want you to dye your kitchen walls pink or burn yourself! Salt and pepper to taste.

Clean our your blender and peel the skin off the cucumber with a vegetable peeler or knife. Blend the cucumber and sour cream together in a ratio of about 3:1 (cucumber:cream) with the other ½ teaspoon lemon thyme. Salt to taste. Set aside separately in refrigerator until ready to serve with soup.

To serve: Beet soup should be warm, not hot. Place beet soup in bowls to serve. With a large spoon, put a dollop of the cold cucumber-cream in the middle and swirl with spoon to make a pattern in the soup. Serve. Bookmark and Share


  1. Can't decide between this and the spicy roasted. Both great. Think I lean a little toward this-- the cucumber sauce adds the touch. Thanks for the great recipe.

  2. Thanks. This one is more cooling, good for warm months and the spicy one is more heating, good for cool months. :)

  3. I just wanted to let you know that I picked you for the Adopt a Gluten-Free Blogger event and made your Cheese Biscuits and Lemon-Blueberry Bars. Great recipes!

  4. Thank you! That is very sweet! Your blog is great, I loved checking it out!!


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