• Soup

  • Difficulty: Simple

Easy Beetroot Soup

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

  • Serves 4

  • Preparation 10 mins

  • Cooking 35 mins

Easy Beetroot Soup
  • Dairy-Free

  • Gluten-Free

  • Low Fat

  • Nut-Free

  • Suitable for Freezing

  • Vegan


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.

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