Pic of Beetroot and potato soup

Beetroot and potato soup

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Soups & stews

Beetroot and potato soup

Starter Serves 4 1h 10 min
Thick and creamy, but still healthy, this vegetarian soup is very simple to cook. The potato starch gives body, the beets sweetness and the lemon juice adds a lovely sharp base note. Enjoy it with a swirl of sour cream or yoghurt and a hearty slice of bread.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 250g potatoes, peeled and diced
  • 300g raw beetroot, diced
  • 1.5 litres vegetable stock
  • bouquet garni
  • 1 tbsp wine vinegar
  • 1 tbsp lemon juice
  • sour cream
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 1h

  • Step 1

    Heat oil, add onions and potatoes, cook for 5 minutes.

  • Step 2

    Add the beetroot, stock, bouquet garni, vinegar and lemon juice. Bring to the boil and simmer for 40-50 minutes.

  • Step 3

    Whizz until smooth, season and add the cream.

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