Best-ever beetroot soup

Best-ever beetroot soup

Core recipe

Serves 4

1 tbsp olive oil

1 onion, peeled and chopped

1 garlic clove, peeled and chopped

2 celery stalks, trimmed and sliced

1 large parsnip, trimmed, peeled and grated

6 small raw beetroot, trimmed, peeled and grated

1 wheat-free vegetable stock cube

1 tsp wheat-free vegetable bouillon powder

1 tbsp cider vinegar

1 sweet potato, peeled and diced

third of a cucumber, peeled and diced

2 tbsp finely chopped fresh dill

Place the oil, onion, garlic and celery in a large saucepan with 3 tablespoons of water. Cook over a moderate to low heat, stirring frequently, for 3-4 minutes, until soft but not coloured.

Add the parsnip, beetroot, stock cube and bouillon powder to the pan with 1.25 litres of cold water. Bring to the boil, then lower the heat and simmer for 30 minutes.

Stir in the vinegar and sweet potato and continue to simmer for 10 minutes or until the vegetables are tender when pierced with a knife.


Ladle into warmed soup bowls and serve garnished with the diced cucumber mixed with the dill.