Beetroot Soup

The beetroot for this recipe will need to be boiled and skinned. You can buy it already prepared and vaccuum packed from the supermarket. Cut the beetroot up into cubes before you start.

In: Starters

Submitted by Becky




  • 1 tablespoon Vegetable Oil
  • 1 clove Garlic
  • 1 Onion
  • 1 Carrot
  • 2 Beetroot
  • 500 ml Vegetable Stock
  • 60 g White Rice


  1. Heat a pan on a medium heat, add the oil and when it has heated through, add the garlic, chopped onion and chopped carrot. Stir with a wooden spoon and sweat the veg till softened.
  2. Add the beetroot cubes and any juice and then gentle add the stock, stirring to combine well.
  3. Cover and leave on a very low heat for 40 minutes, stir halfway.
  4. After 30 minutes, stir again and add the white rice. This will simmer gently and give a creamy addition to the soup when blended as is good as a healthy option to cream, crème fraiche or cheese. Cover and leave for 30 minutes.
  5. Taste the soup with a teaspoon and season.
  6. Optional: stir in some cream cheese, and a few chilli flakes if you want a slight heat to your soup. Simmer for a further ten minutes.
  7. Take off the heat and leave to stand for 5 minutes.
  8. Stir and then blend with a hand blender or smoothie maker.
  9. Serve with chopped fresh dill over the top and a little natural yoghurt if liked. For a more peppery taste, use celery with the sweated vegetables.


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