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Beetroot Soup

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Adjust Servings:
2 tbsp olive oil
1 large onion – finely chopped
2 garlic cloves – crushed
1 kg fresh beetroot – peeled and diced (wear rubber gloves to prevent hands from turning pink)
1 ½ L vegetable stock
½ small loaf sourdough bread – diced into large croutons
100 g radishes – finely sliced
100 g feta crumbled

Beetroot Soup

  • Veg
  • 30 min
  • Serves 4
  • Easy


How to make Beetroot Soup

  1. Heat 1 tbsp oil in a large saucepan and add the chopped onion.
  2. Fry for 5 mins until the onion slightly softens.
  3. Add the garlic, stirring to combine for 1 min,
  4. Toss in the beetroot and cook for 15 mins.
  5. Pour in the stock and bring to the boil.
  6. Once boiling, reduce the heat and simmer uncovered for 30 mins or until the beetroot is tender.
  7. Season well and let cool a little before blending.
  8. Heat the grill to high and place the sourdough croutons on a baking sheet drizzled with the remaining 1 tbsp oil.
  9. Toast until golden.
  10. Whisk the soup until smooth using a hand blender.
  11. If serving the soup chilled, leave to cool completely and let chill for a couple of hrs before serving.
  12. If serving hot, warm through in the pan for 2-3 mins.
  13. Serve in bowls or mugs with the croutons, radishes and crumbled feta scattered over. 


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