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Eating veggie » Recipes » Beetroot and Caraway Soup

Beetroot and Caraway Soup

Prep time 10 mins, cook time 1 hr 20 mins

Serves 4

Gluten-Free, Wheat-Free, Low Fat, Suitable for Freezing, Egg-Free


For the soup

  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 clove garlic crushed
  • 1 tsp caraway seeds
  • 450g raw beetroot peeled and diced
  • 1 potato diced
  • 2 tbsp cider vinegar
  • 900ml vegetable stock
  • Salt and freshly ground pepper to taste

To garnish

  • 2 tbsp sour cream or Greek yogurt


  1. Heat the oil in a saucepan. Add the onion and sauté gently for 5 minutes, then add the garlic and caraway seeds. Cook for a further 3 minutes, stirring occasionally.
  2. Add the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, until the beetroot is tender.
  3. Season to taste, allow to cool slightly, and then purée in a food processor or by using a stick blender.
  4. Reheat in the saucepan then serve in a bowl garnished with a swirl of sour cream or Greek yogurt.

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