Beetroot soup

Beetroot soup


8 people made this

About this recipe: This beetroot soup is a creamy and filling soup recipe, which my talented partner devised. It is an easy recipe and a great way to use fresh beetroot. This is also vegetarian.


Serves: 3 

  • 1 large onion, chopped
  • 1 tbsp sunflower oil
  • 3 large beetroot, peeled and diced
  • 1 medium potato, peeled and diced
  • 1 litre vegetable stock
  • 1 tbsp vinegar
  • salt and pepper
  • small bunch of fresh dill, chopped
  • 100ml creme fraiche or soured cream

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Fry onion in oil in a large saucepan till soft. Add diced beetroot and potato. Cover with vegetable stock, then add vinegar, salt and pepper. Stir well.
  2. Bring to the boil, reduce the heat and cook for 30 minutes.
  3. Blend in a blender or with an immersion blender until creamy. Serve hot with chopped dill and creme fraiche.

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Reviews (4)


I've just pulled up some beetroot that I have grown and wondered what to do with them. I decided to go with this recipe. Very nice, will try this again👍🏻.Sorry no tweakes yet😊 - 14 Jul 2016


This was gorgeous. As someone else suggested, I added red wine instead of vinegar. Also added three large tomatoes, only because I've got a glut in the greenhouse. Added some ground cumin and cinnamon at the end. Was a bit watery after I liquidised it, probably because of the tomatoes, and because I used a small potato but just thickened it with some cornflour. - 28 Sep 2015


Lovely soup, really easy to make. I tweaked it a little, used a dash of red cooking wine in stead of vinegar, added a small crushed clove of garlic and carrot, and cream at the end. I didn't have dill, used mixed herbs and a bay leaf in the cooking time in stead. Great for taking to work in a food flask. Delicious, have made it several times now. - 23 Aug 2014

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