Speedy Beetroot (Beet) Soup

speedy beetroot soup

Speedy Beetroot (Beet) Soup

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Servings: 6
Calories: 120


  • 1 onion chopped
  • 12 oz potatoes diced
  • 1 small cooking apple peeled, cored and grated
  • 3 tbsp water
  • 1 tsp cumin seeds
  • 1 lb cooked beetroot beets, peeled and diced
  • 1 bay leaf
  • pinch of dried thyme
  • 1 tsp lemon juice
  • 1 pint hot vegetable stock
  • 4 tbsp soured cream
  • salt and pepper
  • few dill sprigs to garnish


  • Place the onion, potatoes, apple and water in a large bowl. Cover and cook on HIGH power for 10 minutes.
  • Stir in the cumin seeds and cook on HIGH power for 1 minute.
  • Stir in the beetroot (beets), bay leaf, thyme, lemon juice and hot vegetable stock. Cover and cook on HIGH power for 12 minutes, stirring halfway through the cooking time.
  • Leave to stand, uncovered, for 5 minutes. Remove and discard the bay leaf. Strain the vegetables and reserve the liquid. Process the vegetables with a little of the reserved liquid in a food processor or blender until they are smooth and creamy. Alternatively, either mash the vegetables with a potato masher or press them through a strainer with the back of a wooden spoon.
  • Pour the veqetable puree into a clean bowl with the reserved liquid and mix well. Season to taste. Cover and cook on HIGH power for 4 - 5 minutes, until the soup is piping hot.
  • Serve the soup in warmed bowls. Swirl 1 tablespoon of soured cream into each serving and garnish with a few sprigs of fresh dill.
Calories: 120 kcal
Carbohydrates: 24 g
Protein: 3 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 4 mg
Sodium: 386 mg
Potassium: 562 mg
Fiber: 4 g
Sugar: 10 g
Vitamin A: 267 IU
Vitamin C: 18 mg
Calcium: 37 mg
Iron: 1 mg
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