Meatless Friday: Sweet Beet Soup


Editor’s note: This recipe contains chicken stock as the base. According to the United States Council of Catholic Bishops (USCCB), “Abstinence laws consider that meat comes only from animals such as chickens, cows, sheep or pigs — all of which live on land. Birds are also considered meat. Abstinence does not include meat juices and liquid foods made from meat. Thus, such foods as chicken broth, consomme, soups cooked or flavored with meat, meat gravies or sauces, as well as seasonings or condiments made from animal fat are technically not forbidden.” –Barb 

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Sweet Beet Soup


3 large gold beets, oven-roasted, then peeled and diced
1 T. extra-virgin olive oil
2 T. butter
½ large sweet onion, about ¾ c. more or less
1 stalk celery
2 carrots, peeled
5 c. chicken stock (I use 5 tsp. bullion paste dissolved in 5 c. hot water)
1 tsp. fresh ground pepper
1 T. dried parsley
½ c. sour cream, tempered with about ¾ cup stock


In large stock pot add olive oil and butter, sauté onion, celery, and carrots until crisp-tender.

Add beets, stock, pepper, and parsley.

Bring to a boil, turn down, and simmer for about 30 minutes.

Put sour cream in a bowl and slowly whisk in hot broth ¼ cup at a time.

When smooth, add to soup. Heat through, serve or freeze.

What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2018 Margaret Rose Realy, Obl. OSB


About Author

Margaret Rose Realy, Obl. OSB lives an eremitic life and is the author of Cultivating God’s Garden through Lent, A Garden of Visible Prayer: Creating a Personal Sacred Space One Step at a Time, 2nd Edition, and A Catholic Gardener’s Spiritual Almanac. A freelance writer with a Benedictine spirituality, Margaret has a master’s degree in communications and is a Certified Greenhouse Grower, Advanced Master Gardener, liturgical garden consultant, and workshop/retreat leader.

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