Beetroot & Sweet Potato Soup

    40 min

    I will admit that I like thick soup. This recipe is based on one that I found in a lovely tapas book and tweaked a little. If you do not have sweet potatoes handy then just use ordinary potatoes. Also, you can add 2 cloves of garlic if you are so inclined and just use water rather than veg stock in the soup.

    97 people made this

    Serves: 6 

    • 1 small white onion, chopped
    • 3-4 large beetroots (approx. 250g)
    • 1 large sweet potato
    • 1-2 tsp cumin seeds
    • 1.25L vegetable stock
    • 2 tbsp sherry vinegar
    • 3 tbsp sunflower oil
    • fresh coriander

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Gently heat the oil in a large saucepan. Add the onions and sweat until tender (5 mins should do it). Add in the cumin seeds and allow to infuse for a minute.
    2. Meanwhile, chop the beetroot and sweet potato into cubes. Add to the onions and stir briefly.
    3. Add the stock and gently simmer for 15-20 minutes (until the beetroot is soft). Remove from the heat and blend with a hand held blender.
    4. Return to the hob, add the sherry vinegar and some chopped coriander leaves. Serve immediately.

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    Reviews in English (6)


    This ii one of the best soups I have made.Delicious and will definitely make it on a regular basis. I also cooked the leaves as you would spinach, adding zest and juice of one orange to them and served with roast pork. No waste at all and very easy and so tasty.  -  14 Jan 2013


    Delicious ... I added a few carrots and a spud as I had them kicking around and served with horseradish cream and a sprinkling of fried chorizo. Thank you!  -  20 Jul 2011


    This has become one of my favourite soups. It's easy to make (I don't worry very much about weighing ingredients), and is really delicious.  -  21 Aug 2017