Beetroot soup

    45 min

    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.

    38 people made this

    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 in English (5)


    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


    Fabulous way of using up some leftover cooked beetroot (vacuum-packed). Used red wine vinegar and put in a carrot and garlic clove as I am a bit of a veg freak! Tasty, easy and cheap. What more do you want?!  -  18 Nov 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