Beetroot Soup
Serves: 4
  • 1 bunch beetroot (approx 700g) rinsed, trimmed and cut into 2cm cubes
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 celery stalk, diced
  • 1 potato (about 200g), peeled and diced
  • 500ml chicken stock or vegetable stock
  • 60g goat's cheese, crumbled
  • 3 tsp hot horseradish sauce (for grown ups)
  • 3 tbsp crème fraîche (for grown ups)
  1. Preheat the oven to 220C.
  2. Toss the beetroot with 1 tablespoon of oil and scatter into a roasting tin and place in the oven for 20 minutes.
  3. Meanwhile, heat the remaining tablespoon of oil in a large saucepan and add the onion and celery. Cook for about 10 minutes until softened. If the onions stick just add a little water.
  4. Add the potato and cook for another 5 minutes, then add the beetroot.
  5. Add the stock and 250ml of water and simmer for 10-15 minutes.
  6. Allow to cool a little, then blitz in a food processor until smooth. Reheat in a pan and add a little water if needed. Season.
  7. Just before serving, crumble on some goat's cheese or mix the horseradish and crème fraîche together. Swirl this into the soup and scatter with fresh chopped dill.
If you like this, you'll love our Beetroot Tzatziki. It's so easy to make, packed with goodness and tastes delicious.
Recipe by Cooking Them Healthy at