Creamy Beetroot Soup

    45 minutes

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

    20 people made this

    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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    Reviews in English (5)


    I've just pulled up some beetroot that I have grown and wondered what to do with them. I decided to go with this recipe. Very nice, will try this again👍🏻.Sorry no tweakes yet😊  -  14 Jul 2016  (Review from Allrecipes UK & Ireland)


    Fabulous way of using up some leftover cooked beetroot (vacuum-packed). Used red wine vinegar and put in a carrot and garlic clove as I am a bit of a veg freak! Tasty, easy and cheap. What more do you want?!  -  18 Nov 2016  (Review from Allrecipes UK & Ireland)


    This was gorgeous. As someone else suggested, I added red wine instead of vinegar. Also added three large tomatoes, only because I've got a glut in the greenhouse. Added some ground cumin and cinnamon at the end. Was a bit watery after I liquidised it, probably because of the tomatoes, and because I used a small potato but just thickened it with some cornflour.  -  28 Sep 2015  (Review from Allrecipes UK & Ireland)