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Beetroot Soup

Beetroot is a wonderful root vegetable and is more than hardy enough for the cold, winter ground frost, and is at its seasonal best between July and January here in Scotland.

Most of us, I'm sure, will recall growing up with jars of pickled beetroot on the table.  In my Grandad and Nana's house it was as essential as a fat, brown pickled onion when eating breaded haddock and homemade chips, and always went into a roll with cheese and tomato. 

Glorious foodie memories indeed, but it was the huge revelation at about age 9 that beetroot could also be enjoyed non-pickled, and still slightly warm from its time in the boiling pan, that will remain with me forever as one of my life's most wonderful food highlights.  That combination of a deep, earthy flavour with a sweet aftertaste was unlike anything I'd ever had before and remains one of my favourite things to eat to this day.

Not only that, but beetroot is packed with nutrition; they are an excellent source of folic acid and a very good source of fibre, manganese and potassium. if you're buying them whole then make sure to keep the green, leafy tops which are rich in calciumiron and vitamins A and C and which can be cooked up and enjoyed in the same way as spinach  

This beetroot soup is a perfect recipe for raw beetroot, and should be served with a hunk of crusty bread for maximum enjoyment levels! 

Preparation Time:
10 minutes
Cooking Time:
30 minutes
Serves: 6


  • Splash of olive oil
  • 6 medium white potatoes
  • 2 small raw beetroot
  • 1 red onion
  • 800 ml vegetable stock
  • 1x 400ml tin coconut milk
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1tsp ground coriander
  • 1 tsp onion salt
  • Juice of 1 lemon
  • salt and pepper to taste


    1. Peel and slice the onion. Peel the potatoes and beetroot and cut into cubes.

    2. In a pan, heat the olive oil and cook the onion until soft. Add in the garlic and the potato and beetroot cubes and stir together for around 1 minute.

    3. Add in the vegetable stock and bring to the boil then turn the heat down and simmer for around 20 minutes or until the vegetables are soft.

    4.  Lastly add to the pan the coconut milk, cumin, coriander and onion salt with the lemon juice and using a hand blender, blend until soft.

    5. Season with salt and pepper to taste. Serve with a dash of oil.