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Eating veggie » Recipes » Easy Beetroot Soup

Easy Beetroot Soup

Prep time 10 mins, cook time 35 mins

Serves 4

Dairy-Free, Low Fat, Vegan, Suitable for Freezing, Gluten-Free, Nut-Free

Beetroot Soup

This soup was our favourite from the “six main ingredients or less” recipe challenge, sent in by Patricia Fairey.


For the soup

  • 1 tbsp vegetable oil
  • 1 onion chopped
  • 1 large clove garlic crushed
  • 2 large fresh beetroot peeled and chopped
  • 1 carrot roughly chopped
  • 1 medium potato peeled and chopped
  • 900ml vegetable stock
  • 1 tsp cider vinegar

To garnish

  • 2 tbsp soya cream
  • 1 tbsp flat leaf parsley finely chopped

To serve

  • 1 small loaf sun-dried tomato bread torn into pieces


  1. Heat the vegetable oil in a saucepan.
  2. Fry the onion for 5 minutes until soft.
  3. Add the garlic, beetroot, carrot and potato. Continue to cook the vegetables while stirring until they start to soften.
  4. Add the stock and bring to the boil. Simmer for 20 minutes until the vegetables are cooked.
  5. Use a hand blender to liquidise the soup. You can cool the soup and freeze it for later at this stage.
  6. Stir in the cider vinegar and top with a swirl of soya cream. Serve with some torn sun-dried tomato bread.

    Would you like to see your favourite recipe in our collection? Go over to our recipe challenge page and have a go yourself.

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