Fresh beetroot soup

    1 hour

    A gorgeous, healthy and very tasty beetroot soup that's so simple to make. Beetroot, sautéed onions and garlic simmer in beef broth before being finished with a swirl of cream.

    525 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 medium onion, chopped
    • 3 cloves garlic, chopped
    • 6 medium beetroots, peeled and chopped
    • 1 (500g) tub beef stock
    • salt and freshly ground black pepper
    • double cream

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in chopped beetroot and cook for 1 minute.
    2. Stir in stock and season with salt and pepper. Bring to the boil; cover and simmer until the beetroots are tender, about 20 to 30 minutes. Remove from heat and allow to cool slightly.
    3. In batches, add soup to a food processor and pulse until smooth. Return soup to saucepan and gently heat through. Ladle into bowls and garnish with a swirl of double cream.


    Serve with crème fraîche instead of double cream, if desired.

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    Reviews in English (130)


    I absolutely love this soup; I tend to make it every week. It is a good way to have beetroot all year round; especially since they now sell fresh beetroot in the supermarkets. Veg stock - fine. Must say I'm really into healthy eating, and beetroot is a superfood. Give it a try; especially nice with creme fraiche, but I mostly have it without.  -  08 Mar 2011


    This tasted great! i added celery to mine as recommended by another reviewer and it tasted delicious. i also used pre-cooked beetroots which made it quicker  -  11 Dec 2011


    Something else. Add some celery compliments the beetroot really well and tastes great. Can also serve with some feta cheese!!  -  17 Mar 2010