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beetroot soup

Beetroot Soup

Beetroot and potato soup flavoured with cumin and topped with yoghurt
Prep Time 10 mins
Cook Time 30 mins
Course Appetizer
Servings 3 people


  • 1 small onion
  • 2 cloves garlic
  • 1 stick celery
  • 3 small potatoes
  • 1 pinch paprika
  • ½ tsp cumin seeds
  • 700 ml vegetable stock
  • 300 g cooked beetroot
  • 1 bunch fresh herbs (like thyme, parsley or coriander)
  • extra virgin olive oil
  • 2 tbsp natural yoghurt


  • Roughly chop your onion, garlic and celery. Add a lug of oil to a deep pan and add the veg. Sweat gently on a medium heat until soft.
  • Peel and roughly chop your potatoes. Add them to the pan with the paprika, cumin, salt and pepper. Give everything a stir and cook for a couple of minutes.
  • Add the vegetable stock and leave to gently simmer for 20 minutes.
  • Chop the beetroot. Once the potatoes are cooked add it to the pan and let it warm through. Then blend with a hand blender until smooth.
  • Check the seasoning and stir through a handful of chopped herbs (whatever you like, or have in the fridge). Serve with some yoghurt and a drizzle of olive oil.
Keyword beetroot, soup