Beetroot Soup

Jenny Smith
Jenny Smith

Prep: 10min

Cook: 1h10min

Total: 1h20min

Yield: 2 servings

Dish: Soups

Cuisine: Soups


  • 1 beetroot bilb
  • 1 tbsp oil (I use olive oil)
  • 1 tbsp clear honey
  • 1 tsp cumin
  • 1 chopped brown onion
  • 1 cup chicken stock
  • Juice from 1 lemon
  • 2 tbsp sour cream
  • Chives to garnish


  1. Scrub, chop into wedges and roast the beetroot for 30-40 minutes at 180°C until soft but not cooked completely
  2. In a fry pan caramelise the beetroot in the honey and oil for 10 minutes
  3. Add onion and cumin and fry for another 5 minutes until onion turns transluscent
  4. Add 2 cups of water and chicken stock, boil for approx. 20 minutes
  5. When beetroot is soft enough to blend, blend into a smooth soup
  6. Stir through sour cream and serve with chives as a garnish

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Keywords: Beetroot Soup, Beetroot, Soup