Beetroot Soup



Beetroot Soup

A beetroot soup recipe which pushes all the right buttons.

Prep time:
less than 30 mins

Cooking time:
80 minutes




  • 1 bunch beetroot (4 beetroots)
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 large carrots, peeled, chopped
  • 3 celery stalks, sliced
  • 500g potatoes, peeled, chopped
  • 1 bouquet garni
  • 4 cups chicken stock
  • 2 tablespoons sour cream
  • chopped fresh chives, to serve


  1. Trim beetroot stems and leaves. Wearing gloves, peel and chop beetroot. Heat oil in a large, heavy-based stainless steel pot over medium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion is tender. Add beetroot, potatoes, bouquet garni, stock, and 1 cup cold water.
    Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 1 hour or until the beetroot is tender. Cool slightly. Remove and discard bouquet garni.
  2. Process soup, in batches, until smooth. Return soup to pan over low heat. Cook, stirring, for 4 to 5 minutes or until heated through. Season with salt and pepper. Ladle soup into bowls. Top with sour cream. Sprinkle with chives. Serve.

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