Soop-e Laboo (سوپ لبو) — Persian Velvet Beetroot Soup

• 200 gYellow onion (finely diced)
• 30 mlOlive oil (for sautéing)
• 2 tspGround cumin
• 1 tspThyme powder
• 1 leafBay leaf
• 600 gBeetroot (peeled and cut into 2 cm cubes)
• 250 gPotatoes (peeled and cut into 2 cm cubes)
• 180 gApple (peeled, cored, and diced (about 1 medium))
• 700 mlChicken broth (or use vegetable broth for a vegetarian version)
• 300 mlWater (add more as needed for blending)
• 1.25 tspFine sea salt (plus more to taste)
• 0.5 tspBlack pepper (freshly ground)
• 30 mlLemon juice (fresh (about 2 tbsp), added at the end)
• 120 gPlain yogurt (optional, for serving (use dairy-free yogurt if needed))
• 8 gFresh dill (optional, finely chopped for garnish)

Instructions

1. 1

   Prepare all vegetables first: dice the onion, cube the beetroot and potatoes to similar 2 cm pieces, and dice the peeled apple. Keeping sizes consistent helps everything cook evenly and blend smoothly. Measure spices and liquids so you can add them quickly once the pot is hot.

2. 2

   Heat a heavy pot over medium heat for 2 minutes, then add olive oil and the diced onion. Cook 8–10 minutes, stirring often, until the onion turns soft and translucent but not browned. Add cumin and thyme powder and stir for 30–45 seconds to bloom the spices without burning.

3. 3

   Add beetroot, potatoes, and apple to the pot. Stir for 2 minutes to coat with the onion and spices, then add the bay leaf, chicken or vegetable broth, water, salt, and black pepper. Bring to a gentle boil over medium-high heat, about 6–8 minutes.

4. 4

   Reduce heat to low, cover, and simmer 30–35 minutes until the beetroot and potatoes are very tender when pierced with a fork. Stir once or twice during simmering to prevent sticking. Remove and discard the bay leaf, then turn off the heat and let the soup rest 5 minutes to cool slightly.

5. 5

   Blend until velvety smooth using an immersion blender directly in the pot, or in a countertop blender in batches (do not fill above halfway; vent the lid). If the soup is too thick, add 60–120 ml water and blend again. Return to low heat for 2–3 minutes to re-warm gently.

6. 6

   Stir in lemon juice off the heat to keep the color bright and the flavor fresh. Taste and adjust salt and pepper. Serve hot in warm bowls; optionally top with a spoon of yogurt and a sprinkle of chopped dill. For a thinner, street-style texture, add 60 ml hot water per bowl.