Beetroot Soup

There is something really beautiful about beetroots. Their colour is out of this world…and they also have the ability to make a right mess of the kitchen. Hubby went a bit mad when buying beets for the beetroot brownies so I had quite a few left over. I wanted to make a hot dish with only a few ingredients. After a bit of searching online I settled on a beetroot soup.

Hubby is obsessed with beetroot. As a child he was known to eat a whole jar of picked beetroot, which in turn caused concern to his poor mum when he started peeing purple…anyway that’s another story. Today he reveled in his beetroot themed lunch of beetroot soup and beetroot brownies. Bless him. I promise this will be the last of the beetroot recipes for a while!

Beetroot Soup
Serves 3-4

knob of butter
1 onion, diced
500g beetroots, boiled and diced (approx 4 medium sized beets)
300ml vegetable stock
1 tbsp cider vinegar
1/2 tsp celery salt
150g pot of plain yogurt
black pepper

1)In a deep pan cook the onions in the butter until softened. Stir in the diced beetroot.

2) Pour in the stock, cider vinegar and celery salt. Bring to the boil. Take off the heat, blitz into a smooth consistency then stir in yogurt and a twist of pepper. Eat hot or cold

Post Author: Jules

Freelance food geek who's passionate about food education.

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