Beetroot soup

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Prep time:

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Serves: 4

By Smithy



  • 1/2 onion per person

  • 1 pinch black pepper

  • 1 clove garlic per person

  • 1 handful thyme

  • 1 tsp powdered stock or enough stock to cover the beetroot

  • 2 large beetroots per person

  • 1 tbsp creme fraiche or yoghurt


  1. Fry the onions and then garlic until lightly browned.
  2. Add the sliced beetroot and cover with stock.
  3. Throw in the herbs and pepper and cook until the beetroot is soft.
  4. Either liquidize or leave chunky or use a potato masher to mash for a chunky-ish soup.
  5. Serve with cream/creme fraiche or yogurt.
  6. Can be served cold with some cucumber added to the cream/creme fraiche or yogurt.

Additional Information

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Soup

  • Main Course

  • Starter

  • Low fat

  • Vegetarian

  • Gluten Free

  • Nut Free

  • Egg Free

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