Creamy Beetroot Soup

Creamy Beetroot Soup


3 people made this

This vegetarian beetroot soup is deliciously creamy and filling. Serve hot with fresh chopped ill and creme fraiche.


Serves: 3 

  • 1 large onion
  • 1 tablespoon vegetable oil
  • 3 large raw beetroot
  • 1 medium potato
  • 1 litre vegetable stock
  • 1 tablespoon vinegar
  • salt and pepper
  • 1 teaspoon fresh thyme
  • a small bunch of fresh dill
  • 100ml creme fraiche or sour cream

Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Fry onion in oil in a large saucepan.
  2. Dice peeled beetroot and potato, add them to the onion and just cover with water.
  3. Add vegetable stock, vinegar, salt, pepper, thyme and stir well.
  4. Bring to boil, reduce the heat and cook for 30 min.
  5. Mix in a blender or with bamix until creamy. Serve hot with chopped dill and creme fraiche/sour cream.

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