Beetroot Soup

This is an unusual soup, but if you like beetroot then you will enjoy this. The addition of potato makes for a filling meal.


For 1 Continued...
300 ml chicken stock (see notes 1) 115 gm cooked beetroot (see notes 2)
100 ml orange juice salt to taste
125 gm potato (prepared weight) freshly ground black pepper to taste
100 gm onion (prepared weight) 1 tbspn crème fraîche (optional)



  1. Heat the stock and orange juice in a saucepan, add the potato and onion, bring to a boil and simmer, covered, for 20 min.
  2. Add the beetroot, bring back to a boil and simmer, covered, for 10 min.
  3. Blend until smooth.
  4. Return to the heat and season to taste (see notes 3).
  5. Optionally stir in the crème fraîche.


  1. Serve with toast.


(1) Vegetable stock can be used instead of chicken.
(2) Cooked beetroot can be purchased vacuum packed in most supermarkets, but ensure they are without vinegar.
(3) If stock cubes are used it is unlikely that any more salt will be required.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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