Riverford Wicked Leeks
Beetroot soup with warm spices recipe image

Print Beetroot soup with warm spices

Not only a fabulous colour but delicious and nutritious too, this vegetarian soup spiced with cinnamon and cloves makes a lovely light winter's lunch or dinner with thinly sliced buttered rye bread. Sprinkle some parsley on top if you have some around.


  • 2 tbsp olive oil
  • 1 large onion (or a leek), chopped
  • 1 carrot, peeled & chopped
  • 2 sticks celery, chopped
  • 2 garlic cloves, finely chopped
  • ¼ tsp ground cinnamon
  • Scant ¼ tsp ground cloves
  • 500g beetroot, wrapped in foil & roasted whole until tender, then peeled & roughly chopped
  • 400g fresh/tinned chopped tomatoes
  • 800ml veg stock
  • Salt & pepper


  1. Heat the oil in a large saucepan. Add the onion, carrot and celery and fry on a low heat for 8 minutes, stirring occasionally, to soften without browning.
  2. Add the garlic and fry for 2 minutes. Add the cinnamon, cloves, beetroot, tomatoes and stock. Bring to the boil, then simmer for 10-15 minutes.
  3. Blend until very smooth. Put the soup back in the pan. Reheat gently to serve, seasoning to taste.
want to cook with fresh ingredients? try one of our award winning veg boxes