Riverford Wicked Leeks
Beetroot and potato soup recipe image

Print Beetroot and potato soup

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.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 250g potatoes, peeted & diced
  • 300g raw beetroot, diced
  • 1.5 litres vegetable stock
  • Bouquet garni
  • 1 tbsp wine vinegar
  • 1 tbsp lemon juice
  • Sour cream
  • Salt & pepper


  1. Heat oil, add onions and potatoes, cook for 5 minutes.
  2. Add the beetroot, stock, bouquet garni, vinegar and lemon juice. Bring to the boil and simmer for 40-50 minutes.
  3. Whizz until smooth, season and add the cream.

Nutritional Info

per serving (557g)
Energy(kCal) 338kCal
Fat(g) 13.1g
    of which Saturates (g) 3.4g
Carbohydrate(g) 28.3g
    of which Sugars(g) 7.7g
Fibre(g) 2g
Protein(g) 25.4g
Salt(g) 1.2g
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