Beetroot soup

Ingredients

• 500 graw beetroot
• 150 gpotato
• 1white onion
• 1 clovegarlic
• 800 mlhot vegetable stock
• juice of 1/2lemon
• to tastechopped parsley (or thyme)
• 30 ml (2 tablespoons)extra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the vegetables

   Wash the beetroot well under running water. Put on gloves to help prevent staining, then peel it with a vegetable peeler and cut it into cubes and thin slices. Peel, rinse and roughly chop the potato and onion, then peel the garlic clove.

2. 2

   Soften and simmer

   Heat the oil in a saucepan over a medium heat. Cook the onion and garlic gently for 3–4 minutes, until softened. Add the beetroot and potato, stir and cook for 3 minutes over a medium heat. Pour in the hot vegetable stock and bring to the boil.

3. 3

   Cook until tender

   Lower the heat and simmer gently for about 35–40 minutes, until the beetroot is soft. Remove the garlic and blend the soup to your preferred texture, or leave it unblended. Season with salt and pepper, then add lemon juice if you like.

4. 4

   Serve the soup

   Ladle the beetroot soup into bowls while hot. Finish with a drizzle of olive oil and a scattering of chopped parsley or fresh thyme. Serve hot or lukewarm, as preferred.

What is beetroot soup?

Beetroot soup is a vegetable soup built around beetroot’s deep colour and sweet, earthy flavour. This version uses potato for body and onion for a savoury base, then finishes with lemon and fresh herbs.

The recipe is Italian in style, though beetroot soup is prepared in many places in different forms. Here, a long, gentle simmer softens the vegetables before they are blended or served as they are.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 4g protein, 31g carbs, 12g fat.

The beetroot, potato and onion provide most of the carbohydrates, while the olive oil supplies most of the fat. The vegetables contribute a little protein, but the soup is not especially protein-rich; serve it with a protein-containing accompaniment such as beans or yoghurt to make a more balanced plate.

Choosing the vegetables

Beetroot: Raw beetroot is peeled and cut into cubes and thin slices so it can simmer alongside the potato. Gloves can help keep its vivid juice off your hands.

Potato and onion: The potato contributes thickness, while the onion softens in the oil to form the soup’s savoury base. Roughly chopping both is sufficient because the vegetables cook until tender.

Building the flavour

Oil and aromatics: Let the onion and garlic soften in olive oil for 3–4 minutes over a medium heat rather than rushing them. The beetroot and potato then cook in the same pan for 3 minutes before the stock is added.

Stock and lemon: Hot vegetable stock starts the simmer without cooling the pan as much as cold liquid would. Lemon juice is optional; add it to taste after cooking for a fresher edge to the earthy vegetables.

Getting the texture right

Tenderness: Simmer gently for about 35–40 minutes, until the beetroot is soft. Check a piece with a knife; it should go through easily before you blend.

Blending: Remove the garlic clove first, then blend for a velvety result or leave the soup unblended for a more rustic texture. Blend carefully while the soup is hot.

Seasoning and herbs

Salt and pepper: Season after cooking, tasting as you go because the stock may already be salty. A little lemon juice can help balance the beetroot’s sweetness.

Fresh herbs: Parsley or fresh thyme gives the finished bowl a fragrant contrast. Add the herbs at serving so their colour and aroma remain distinct.

Serving ideas

Temperature: Serve the soup hot or lukewarm, depending on preference. A final drizzle of olive oil adds a smooth finish.

For crunch: The description suggests croutons made from dark or wholemeal bread. Add them just before eating so they keep their crunch.

Recipe notes & tips

• Wear gloves while peeling and cutting the beetroot to help avoid stained hands.
• Use hot vegetable stock as directed when adding liquid to the softened vegetables.
• Keep the simmer gentle and allow the full 35–40 minutes for the beetroot to soften.
• Remove the garlic before blending so its flavour does not dominate the finished soup.
• Add lemon juice gradually and taste before adding more.
• Scatter the herbs and add croutons just before serving.

Variations

• Choose thyme: Use fresh thyme instead of parsley for a different herbal aroma.
• Keep it rustic: Leave the soup unblended for a chunkier texture.
• Add a tangy finish: Stir in lemon juice to taste after cooking.
• Top with croutons: Add dark or wholemeal bread croutons for crunch.
• Serve lukewarm: Let the soup cool slightly before serving for a less piping-hot bowl.

Common mistakes to avoid

• Skipping the gloves: Beetroot can stain hands; wear gloves while peeling and cutting it.
• Rushing the simmer: Beetroot may remain firm; cook gently for about 35–40 minutes and check for tenderness.
• Blending with the garlic inside: Its flavour can overpower the soup; remove the clove first.
• Adding all the lemon at once: The soup can become too sharp; add the juice gradually and taste.
• Seasoning before tasting: Stock can already contain salt; adjust the seasoning after cooking.

How to store

Keep leftover soup covered in the fridge for up to 2 days. Reheat gently in a saucepan, stirring occasionally, or serve it lukewarm; add the herbs and any croutons just before serving.

Frequently asked questions