Creamy Beetroot Soup


Prep Time: 15 mins
Cook Time: 30 mins
Yields: 6


  • 2 medium beetroots, peeled and cut
  • 4 medium potatoes, peeled and cut
  • 1 garlic clove, minced
  • 1 small white onion, finely chopped
  • 3 small carrots, grated
  • 2 tablespoons tomato paste
  • salt and pepper to taste
  • fresh basil leaves and alfalfa sprouts, for serving


  1. Bring a large pot of water to a boil. Add beetroot and potato and cook for about 20 mins or until tender.
  2. Heat oil In a frying pan over medium heat. Add garlic and onions and cook for 5 mins, add carrots and tomato paste and cook for 5 more min. Add carrot mixture to the pot and cook for another 5 minutes.
  3. Allow to cool slightly, then using a stick blender, blend soup until smooth. Season to taste, add a little extra water if it's too thick, and warm through over low heat if necessary. Serve with fresh basil leaves and alfalfa sprouts.

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