Spicy Beetroot Soup Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

Peel and chop the beetroot, wearing gloves to avoid staining hands.

Heat 1 tablespoon of olive oil in a pan over medium heat.

Add the chopped onion and garlic; sauté for 5 minutes until the onions are soft.

Add 0.5 teaspoon of chili powder and fry for 1 minute.

Add the diced carrot, chopped beetroot, bay leaf, lemon juice, parsley, and 750 ml of vegetable stock; bring to a boil.

Once boiling, cover and simmer for about 40 minutes or until the beetroot is soft.

After 40 minutes, remove the lid, turn off the heat, and allow the soup to cool for about 5 minutes.

Remove the bay leaf from the soup.

Blend the soup using a food processor or immersion blender until smooth.

Season the blended soup with salt and pepper.

Bring the seasoned soup back to a boil before serving.

Serve with a garnish of cream or crème fraîche and a sprig of parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens