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Beetroot soup

The quantities here are an estimate - use what you have!


500g beetroot, peeled and cubed
35og carrots, scrubbed and chopped
2 stock cubes
1 large onion, peeled & chopped
500g tomatoes, chopped (or substitute with a tin)
1 inch piece of ginger, peeled and minced
1 tsp cumin
1 tin red kidney beans, drained and rinsed
salt & pepper

Optional toppings:
sour cream/creme fraiche
capers/pickled nasturtium seeds
minced parsley


  1. Cover the beetroot with water, bring to the boil and simmer for 20 mins.
  2. Add the carrots and stock and cook for a further 10 mins.
  3. Meanwhile, heat the oil in a large pan and fry the onion. Once it's soft, add the tomatoes and ginger. Cook until they've gone a bit mushy.
  4. Put the onion and tomato mixture in with the beetroot, along with the kidney beans.
  5. Bring to the boil, blitz using a stick blender or food processor, and then season to taste.
  6. Serve with or without toppings. This soup keeps and re-heats well.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Beetroot soup in bowl
Photo credit: Elspeth