Beetroot Soup Recipe

  • Servings : 4-5
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m


2 grated Beetroots
1 grated Carrot
1 grated potato
1 diced onion
2 crushed garlics
2 glasses of chicken or beef broth or stock
2 tablespoons of butter/ghee
1 tablespoon of olive oil
Pinch of black pepper


Handful of Dill


1) Heat the butter and olive oil in a saucepan and add the diced onion and sauté for few minutes until slightly yellow and creamy then add the crushed garlic and sauté for a minute or so before adding the grated carrot, potato and beetroot.
2) Add the grated carrot, potato and beetroots and sauté for a few minutes before adding the chicken/beef broth.
3) Add the chicken/beef broth after few minutes of sautéing all the vegetables. You may need to add some water too to ensure you have a good consistency and your soup is not too thick. I normally have a kettle of boiling water handy while cooking so I can add extra water as my soup thickens.
4) Let that boil at medium heat stirring occasionally. It usually takes around half an hour to cook.
5) Once your soup is cooked, blend it using a hand blender and if necessary add some more hot water and let it boil for another minute or so adding the salt before you remove your soup from the cooker.
6) Serve the soup with some dill sprinkled over it. I haven’t used dill in my soup as my son prefers it this way.
7) Enjoy.

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Sweet Green Limes.

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