Beetroot-Celery Soup

Beetroot and Celery are my favourite vegetables. I like it either for salad or mixed juice. As I was randomly turning the pages of my cook book recipes, a deep red soup caught my attention. So I tried it!

This hearty vegetable beetroot soup or borshch is made with celery.

You should try beetroot-celery soup because…

#1 The crispy, crunchy celery has long been considered a low-calorie “diet food” and actually has a number of health benefits that may surprise you, one is rich in antioxidants. More so, with beetroot which has a great source of folic acid, magnesium and potassium which are important for healthy nerve and muscle function.

#2 Both beetroot and celery are great source of fiber! Thus, it’s good for digestive system.

#3 The recipe is so simple. You only need few ingredients and few minutes to prepare!

#4 You can store this soup in the fridge for up to 3 days! Thus, you can save time especially when you are in hurry.

#5 Definitely it has a wonderful earthy/ sweet flavor and a bit of sour taste from the yogurt.

#6 Best to have in autumn and winter season. Though it can be served in all seasons, cold or hot.

Note: The original recipe used dill and vegetable stock. Unfortunately, these items were not available in my kitchen cabinet so I changed it to basil and chicken broth rather! Also, I boiled the beetroots instead of roasted.


  • 17 oz (500g) raw beets (approx 4 beetroots)
  • 2 tbsp oil divided
  • 1 red onion chopped
  • 1 stick of celery chopped
  • 4 1/4 cups (750 ml) chicken stock/broth (low sodium is best)
  • 2 tbsp basil chopped
  • Salt and pepper

To garnish

  • Basil
  • Yogurt or dairy free yogurt


• Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a pan with water to boil. Boil for 20-30 minutes or until cooked through and they begin to soften then chopped.

• Meanwhile, heat the remaining 1 tbsp of oil in a large pan. Add the onion and celery and cook, stirring often, for 5 minutes until soft but not browned.

• Stir in the boiled beets and stock/broth and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes.

• Add the chopped basil and puree the soup with a hand blender or carefully transfer to a blender and whiz.

• Serve in bowls with a drizzle of yogurt and sprinkling of dill.

To close the coldest, bone-chilling day or soothe the roughest afternoon, turn to Soup & Comfort for hearty classics, international favourites, and inventive updates.

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Published by life TWOgether

Hello Stranger! We're thrilled you're here. We are Ed and Shay, originally from the Philippines but currently living in Ireland. We are husband and wife, best friends and travel companions. We've set up this personal blog as our travel journal documenting the best and memories of our adventures TWOgether. Please join us in our journey of a lifetime!

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