Pandemic Pantry: Spiced Beet Soup

Spiced beets can be a delicious autumn centerpiece in any form, and soup is no exception. Following the pandemic tradition, this recipe emerged as an end-of-the-week experiment in cobbling together some leftover ingredients: beets, a few pantry staples, and some of my favorite spices.


  • 200 grams chopped yellow onions
  • 200 grams chopped potatoes
  • 200 grams chopped beets
  • Two to three Cups vegetable bouillon
  • 1/2 Cup half and half
  • Four tablespoons butter
  • Four Tablespoons cooking oil


  • One Tablespoon Urfa biber
  • Paprika, to taste
  • Ground black pepper, to taste
  • Cinnamon, to taste


  • A Dutch oven or other large soup pot
  • An oven safe pan
  • A wooden spoon
  • Measuring cups
  • An immersion blender


Toss the potatoes and beets with oil and place in an oven-safe pan. Roast in an oven or toaster oven at 375 degrees Fahrenheit/190 degrees Celsius for 35-45 minutes if you have a convection oven, or 40-60 minutes if your oven is non-convection. The potatoes and beets should be soft and fully cooked. Remove them from the oven and set aside.

Melt the butter in your soon-to-be-soup pot, and add the onions. Cook over medium-low heat until the onions are translucent and starting to stick to the bottom of the pan.

Add two cups of the vegetable bouillon to the soup pot. Add the potatoes and beets, and stir the mixture to incorporate. Using your immersion blender, blend all the ingredients together until the soup is a consistent color and a uniform texture. If you’re using red beets, the soup should be a deep mauve. If you’re using golden beets, the soup should be a bright, sunny orange. Add more bouillon if the soup becomes too thick after blending.

Add the half and half and spices, and cook over low heat for another 15 minutes. Do not let the soup boil.

Serve topped with your favorite shredded or crumbled cheese, or with a toasty grilled cheese sandwich.

Cooking Notes:

This recipe makes four to six servings, depending on the appetites of your diners. To reheat, put the soup in a saucepan and warm over low heat. You may consider adding some milk or cream if the soup gets too thick after a stay in the refrigerator.

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