Beetroot soup

Kevin Kindland

Kevin Kindland

28th November 2015
Kevin Kindland

Beetroot soup

Serves four to six


  • 2 tbsp vegetable oil
  • 1 onion, peeled and sliced
  • 5 large beetroot, peeled and sliced
  • 1-2 tsp sherry vinegar
  • 800ml chicken stock
  • 150ml natural yoghurt
  • salt and pepper


Warm the oil in a large, heavy-bottomed pan. Add the sliced onion, season well and cook over a low heat until very tender. Add the beetroot and the sherry vinegar and sweat for ten to 15 minutes over a medium heat.

Meanwhile bring the chicken stock to the boil. Add the stock to the onions and beetroot and cook slowly until the beetroot is very soft. Add extra stock if the soup is too thick for your liking.

Pour the soup into a blender and blitz until it is smooth and velvety. Add 90ml of the yoghurt to the soup and whisk well, reserving the rest to use as a garnish.

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