I grew up on creamy soups and stews. Even though the weather in Venezuela is HOT HOT HOT, yearlong, a good and hearty soup was never missing at our table. My favorite was always the beet soup, and over time I adapted my mom’s basic recipe to give it a fancier and more intense flavor. So take advantage of winter’s sweetest treats and try this Easy Instant Pot Beet and Leek Soup. This Easy Instant Pot Beet and Leek Soup is spectacularly gorgeous to look at, but it’s also amazingly delicious.
How to store beets
I love beets because of their sweet taste and because they store well and can last for weeks. To store them, just cut their tops loose and then place them in an unsealed plastic bag in the fridge. They should be completely dry before storing. Unfortunately, the greens will last only for a few days, but if they look fresh and perky, when you buy the beets, you can sauté them with some olive oil and garlic to make a delicious side dish for any entrée. This beet soup is really easy to throw together once you have the ingredients. The best part?? It will be ready in 25 minutes!! Thanks, Instant Pot … I ❤️ you! Go ahead. Jump on the beet bandwagon. They’re chock-full of essential everyday nutrients and crazy delicious. Serve this beet soup with a grilled cheese sandwich or garlic bread! Happy Cooking!!
