Topped with vegetable crisps, crème fraîche, and thyme, this vibrant beetroot soup certainly looks impressive, but takes just an hour to prepare. Light and full of flavour, it makes a delicious dinner party starter during the colder months.
Looking for more ways to cook with a bounty of beetroot? Find more of our favourite beetroot recipes here.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
215
Ingredients
25g
(1oz) butter
2 large onions, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, finely chopped
1Tbsp.
thyme, leaves picked and chopped, plus extra to garnish
350g
(12oz) potatoes, peeled and diced
1l
hot vegetable stock
3 x 250g packs vacuum-packed beetroot, natural juices reserved
8Tbsp.
full fat crème fraîche
40g (1 1/2oz) bag root vegetable crisps
Directions
Step 1
Melt butter in a large pan with a lid over a low heat. Add onions and celery, cover and cook for 12min until softened. Add the garlic and thyme, cooking for another minute until fragrant.
Step 2
Add potatoes and stock, bring to the boil and simmer, covered, for 25min until potatoes are tender. Remove from heat. Add cooked beetroot and juices and blend to a purée. Season to taste.
Step 3
Return to the pan to heat through. Divide soup among 8 warm bowls, top each with 1tbsp crème fraîche, a few vegetable crisps and a sprinkling of the reserved thyme leaves.
Get Ahead
Make to end of step 2 up to a day ahead, then cool and store covered in fridge. Or freeze up to 1 month ahead, then defrost overnight in fridge. Complete recipe just before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
