Beetroot Soup

A pink soup certain to brighten up the most dreary of days.

  • 30 mins
  • Serves 4
  • Vegetarian
  • Beginner


1kg beetroot chopped

2 red onions chopped

4 cloves of garlic

1 ltr vegetable stock

1 twig rosemary

50ml olive oil

200g natural yogurt


  1. Heat the oil in a suitable pan and add the onions and garlic and cook for a couple minutes. Add the rosemary followed by the beetroot.
  2. Add the hot stock and simmer for about 20 minutes or until the beetroot is tender enough to blend.
  3. Blend the soup and if necessary, pass through a fine sieve.
  4. Check the seasoning and adjust if necessary.
  5. Serve in nice warm bowls with a generous dollop of natural yogurt.

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