Beetroot Soup

Nothing this colour could be edible …. but it is!


  • 1lb/450g raw beetroot
  • 1 onion
  • 1 carrot
  • 1 small potato
  • 1½ pints water (or vegetable/chicken stock)
  • salt and pepper
  • Yoghurt to garnish


  • Peel and finely chop or grate the vegetables, and sauté in some butter or oil for about 5 minutes – until they are softening. Add the water or stock, and season. Bring to the boil, then allow to simmer until the vegetables are very soft – 40 minutes to 1 hour.
  • Remove from the heat, and allow to cool. Liquidise, or blitz in the food processor, until very smooth. Reheat gently.
  • Serve in bowls with a dramatic swirl of yoghurt.

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