Beet Soup with Port, Goat Cheese & Seed Crunch Bar


Preparation info

  • Difficulty


  • Serves


Appears in

Home Made Christmas

Home Made Christmas

By Yvette van Boven

Published 2018

  • About

Doesn’t it sound chic, a seed crunch bar? It’s super easy, and it has a nice ring to it. And it tastes good, too.


For the Soup

  • 3 to 4 tablespoons olive oil
  • 1 onion, diced
  • 1 bay leaf
  • 2 small cloves garlic, pressed
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 18 ounces (500 g) cooked beets, diced
  • ½ cup plus 2 tablespoons (150 ml) red port
  • 2 cups (500 ml) hot vegetable or chicken stock
  • Sea salt and freshly ground black pepper
  • About 3 tablespoons freshly squeezed lemon juice
  • cup (75 ml) sour cream, whisked
  • 7 ounces (200 g) fresh goat cheese, crumbled

For the Seed Crunch Bar

  • 2 small handfuls of seeds: quinoa, hulled pumpkin seeds (pepitas), sesame seeds, poppy seeds, and so on
  • 2 egg whites, beaten
  • A generous pinch of salt



Heat the oil in a large heavy saucepan. Add the onion, bay leaf, garlic, carrots, and celery and sauté the vegetables, stirring, for about 5 minutes, until tender.

Add the beets, sauté briefly, and add the port. Stir and add the stock. Let simmer over low heat for 20 minutes. Remove the bay leaf.

With a hand blender, or in batches in a regular blender, puree the soup until completely smooth. Do this for longer than you think necessary, as the longer you puree, the smoother the soup. Season with salt and pepper and add lemon juice to taste. Let cool and keep the soup covered in the fridge until ready to serve.

Make the seed crunch bar: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Heat the seeds in a dry skillet until they pop and jump up. Transfer to a bowl and let cool a little. Add the beaten egg whites a little at a time, adding as much as necessary without it becoming too moist. (Or add some more popped seeds.) Season with salt and thinly spread out the seed mixture over the baking sheet.

Bake for 15 minutes, or until crunchy, rotating the baking sheet halfway through for even browning. Break into coarse chunks and keep in an airtight container until ready to serve.


Gently heat the soup. Divide the soup among four deep plates and make a nice swirl in the middle with some sour cream. Crumble the cheese on top and stick in a piece of seed crunch bar. Serve.