Beetroot Soup

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Beetroot Soup

Soup, the comfort food of winter! Here is a fantastic recipe for beetroot soup. Packed with goodness, flavour and it is super delicious.

According to an article by Today’s Dietitian – one of my favourite magazines (I wonder why!?)…

A diet rich in vegetables has cardiovascular benefits that have long been well documented. It’s been proposed that these health effects may be due, in part, to vegetables’ high nitrate content. While nitrate is found in all vegetables, it’s especially abundant in beetroot and leafy greens. Dietary nitrate lowers blood pressure, thereby helping protect the heart. Read more here..

Beetroot soup


DID YOU KNOW? Beetroot is a good source of nitrate. Dietary sources of nitrate are converted to nitric oxide and nitrite in the stomach.

These substances have the ability to increase vasodilation therefore reduce blood pressure and improving cardiovascular function.


1 bunch beetroot (4 beetroot)
2 teaspoons olive or canola oil
1 medium brown onion, chopped
2 large carrots, peeled, chopped
3 celery stalks, sliced
500 g potatoes, peeled, chopped
4 cups chicken stock (or if you have high BP, traditional French stock = perfect)
2 tablespoons sour cream
Chopped fresh chives, to serve


1) Trim beetroot stems and leaves. Peel and chop beetroot.
2) Heat oil in a saucepan over medium-high heat.
3) Add onion, carrot and celery. Cook, stirring  for 5 min  or until onion is tender.
4) Add beetroot, potatoes,  stock and 1 cup cold water. Bring to the boil.
5) Reduce heat to medium-low.
6) Simmer, partially covered, for 1 hour or until beetroot is tender.
7) Cool slightly.
8) Process soup (hand blender = fine), in batches, until smooth.
9) Return soup to pan over low heat.
10) Cook, stirring, for 4 to 5 minutes or until heated through.
11) Season with salt and pepper.
12) Ladle soup into bowls. Sprinkle with chives and a  dollop of plain yoghurt.
13) Serve and ENJOY!
Adapted from:

Remember: Love Food. Eat Smart. Love Life.