• 3 Medium sized red or candy beets
  • 2 large carrots
  • 3 Medium Sized potatoes
  • ½ tbsp olive oil
  • 1 large white onion
  • 3-4 garlic cloves, crushed
  • 4 ¼ cup chicken broth
  • 1 ½ cup tomato sauce
  • 3 bay leaves
  • 1 tsp thyme
  • Salt and Pepper to taste
  • (sour cream and feta cheese to garnish)


Peel and dice beets, carrots and potatoes into similar sized cubes and set aside.

Heat oil in a medium sized pot and add onions and garlic. Saute until onions are translucent, stirring frequently. Add beets, carrots, and potatoes and fry together for another 3 minutes or so. Add chicken broth, tomato sauce, bay leaves, thyme and some salt and pepper and simmer until potatoes are soft (around 20 minutes).

Remove bay leaves and take soup out of pot in batches to hand blend until smooth. Put back into pot and add more salt and pepper if necessary.

Serve warm with optional sour cream and feta garnish. (recommended)


Recipe inspired by Ciara at My Fussy Eater and adapted by Hillside Gardens.