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One-Pot Harissa Beet Soup Recipe

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★★★★★

4.7 from 120 reviews

This vibrant One-Pot Harissa Beet Soup is a flavorful and nourishing dish that combines earthy beets and creamy Yukon Gold potatoes with spicy harissa paste. The soup is blended to a silky smooth texture and finished with a tangy garlic-yogurt drizzle, toasted almonds, and fresh dill, making it a perfect comforting meal for any season.

Ingredients

Scale

Soup

  • 3 tbsp. extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 3 cloves garlic, grated, divided (about 1 tbsp.)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. harissa paste
  • 2 lb. red beets, peeled, cut into 1/2″ pieces (about 4 cups)
  • 3/4 lb. Yukon Gold potatoes, peeled, cut into 1″ pieces (about 1 1/2 cups)
  • 4 cups low-sodium vegetable broth
  • 1 cup water (divided use as needed)

Garnish

  • 2/3 cup plain full-fat yogurt
  • Toasted sliced almonds
  • Fresh dill sprigs

Instructions

  1. Sauté Aromatics: In a large saucepan over medium heat, heat the olive oil. Add the finely chopped shallot and 2 teaspoons of the grated garlic. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the shallot softens and becomes translucent, about 3 to 4 minutes.
  2. Add Harissa and Vegetables: Stir in the harissa paste and cook, stirring, until fragrant, approximately 2 minutes. Then add the peeled and chopped beets, potatoes, vegetable broth, 1 cup of water, and 2 teaspoons of salt. Stir to combine.
  3. Simmer Soup: Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the saucepan and let it cook until the vegetables are very tender, about 25 to 30 minutes. After cooking, remove from heat and let it cool for 5 minutes.
  4. Blend Soup: Working in batches, transfer the soup to a standard blender, or use an immersion blender directly in the saucepan. Blend until the soup is smooth and creamy, adding a few tablespoons of water at a time if needed to reach the desired consistency. Taste and adjust seasoning with salt and pepper.
  5. Prepare Yogurt Drizzle: In a small bowl, whisk together the plain full-fat yogurt and the remaining 1 teaspoon of grated garlic. Lightly season with salt to taste.
  6. Serve: Ladle the hot soup into bowls. Drizzle each serving with the garlic-yogurt mixture. Garnish with toasted sliced almonds and fresh dill sprigs for a delightful crunch and fresh herbal note.
  7. Make Ahead: The soup can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.

Notes

  • You can use an immersion blender or a standard blender to puree the soup—just be careful when blending hot liquids.
  • Adjust the amount of harissa paste based on your preferred spice level.
  • To toast the sliced almonds, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
  • For a vegan option, substitute the yogurt drizzle with a plant-based yogurt or omit it altogether.
  • This soup pairs well with crusty bread or a light salad for a complete meal.

Keywords: harissa beet soup, one-pot soup, vegetarian soup, Mediterranean soup, creamy beet soup, harissa recipe, healthy beet soup

Find it online: https://thefoodrecipe.com/one-pot-harissa-beet-soup-recipe/