Beetroot Soup

Delicious recipe for vibrantly coloured, healthy Beetroot Soup. Serve with a swirl of crème fraîche and a sprig of fresh dill.


1 onion, chopped

1 tbsp oil

Salt and black pepper

500g (1 lb 2 oz) peeled cooked beetroot, quartered

600ml (1 pint) chicken stock


Crème fraîche


Serves 4-6


1. To cook fresh beetroot, wash well, leaving the skin on. Bring to boil then simmer for 1–2 hours, depending upon size, until tender. Drain and peel off the skins.

2. Sauté the onion in the oil and season, add the beetroot and chicken stock. Bring to boil.

3. Place in the simmering oven for 20 minutes. Purée the soup and pour into soup cups, garnish with a blob of crème fraîche and a sprig of fresh dill. Serve with puff pastry twists.

Conventional cooking
Simmer on the hob.

Notes - for a change stir in 2 tablespoons of chopped dill or a teaspoon of cumin.

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