Introducing this delicious and gorgeous beetroot soup. With just six ingredients it delivers a surprising depth of flavour while being full of colour and nutrients. Simple, satisfying and perfect for any season.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Beetroot Soup
- Substitutions
- Variations
- How to make Beetroot Soup
- Leftovers
- Recipe FAQs
- Rate it…
- Beetroot Soup Recipe
Why this recipe works
Whether you love beetroot already or are trying it for the first time, this soup balances sweet and savoury notes for a comforting bowl. Roasting the beets concentrates their natural sweetness while sautéed onion and garlic add depth. The blended texture is silky, and fresh dill and sunflower seeds provide a bright, crunchy finish.
This style of soup is reminiscent of borscht, a popular beet soup across Eastern Europe with many regional variations. The colour and flavour depend on ingredients and technique, but the appeal is the same: vibrant, nourishing and versatile.
If you enjoy simple, vegetable-led soups, this recipe pairs well with crusty bread or light toasts for dipping.
Ingredients to make Beetroot Soup
- Extra-virgin olive oil – for roasting and sautéing.
- White onion – mild and slightly sweet when cooked.
- Raw beetroots – the star ingredient; roast them to bring out sweetness and colour.
- Garlic cloves – adds savoury depth.
- Salt – balances and enhances the flavours.
- Vegetable stock – forms the soup base and keeps the recipe vegan.
- Fresh dill – a bright, fragrant garnish.
- Sunflower seeds – add crunch.
- Bread or toast – optional, for serving.
See the recipe card below for exact quantities and nutrition details.
Substitutions
- Oil: Any neutral oil can replace olive oil if needed.
- Onion: Yellow onion or shallot are good alternatives.
- Stock: Chicken or beef stock can be used if you’re not keeping the soup vegetarian.
- Toppings: Try yoghurt, sour cream, parsley, sesame seeds or chives in place of dill and sunflower seeds.
Variations
- Spicy: Add a pinch of cayenne or a dash of hot sauce for heat.
- Luxury: Swirl in cashew cream or soya cream for a richer finish.
- Kid-friendly: Serve with crackers or mild dippers to make the meal more approachable for children.
How to make Beetroot Soup
Step 1: Preheat the oven to 180°C (356°F). Peel the beetroots and cut into quarters, dice the onion and crush the garlic.
Step 2: Toss the beetroot cubes with half the olive oil and a little salt, spread on a lined tray and roast for about 45 minutes, turning once, until tender.
Step 3: While the beets roast, warm the remaining olive oil in a large pan over medium heat. Add the diced onion and crushed garlic and sauté gently for 10–12 minutes until soft and translucent.
Step 4: Combine the roasted beetroot, cooked onion and garlic, and vegetable stock in a blender. Blend until smooth, then return to the pan and warm through for a few minutes.
Step 5: Adjust seasoning to taste. Serve garnished with fresh dill and sunflower seeds, and enjoy with toast or bread.
Hint: If you have an immersion blender, you can blend the soup directly in the pan for fewer dishes.
Leftovers
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave, or serve chilled as a refreshing cold soup.
Recipe FAQs
This version uses vegetable stock and no dairy, so it is vegan and gluten-free.
While no single recipe causes weight loss, this soup is low in calories, filling and nutrient-dense, making it a healthy option within a balanced diet.
Apple and ginger pair well with beetroot. Potato, carrot or parsnip can add body and variation in flavour and texture.
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Rate it…
Tried this Beetroot Soup? Please leave a star rating and a comment to let me know how it turned out. Your feedback helps improve recipes and makes it easier for others to try them.
Beetroot Soup
Ingredients
- 2 ½ tbsp extra-virgin olive oil
- 1 white onion
- 550 g raw beetroots
- 3 cloves garlic
- ½ tsp salt
- 600 ml vegetable stock
- Fresh dill, to garnish
- Sunflower seeds, to garnish
- Bread/toast, to serve
Instructions
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Preheat the oven to 180°C. Peel the beetroots and chop into quarters; dice the onion and crush the garlic.
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Place the beetroot on a lined baking tray, drizzle with half the olive oil, sprinkle with salt and roast for 45 minutes, turning halfway, until soft.
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Meanwhile, heat the remaining oil in a large pan over medium heat. Add the diced onion and garlic and sauté on low for 10–12 minutes until softened.
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Combine the roasted beets, cooked onion and garlic and vegetable stock in a blender. Blend until smooth, then return to the pan and heat through.
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Serve garnished with fresh dill and sunflower seeds, and enjoy with toast if you like.
Notes
Freezing: Freeze for 2–3 months. Defrost overnight in the fridge before reheating.
Tip: Use canned beets if short on time, or leave the soup slightly chunky for more texture.
Nutrition
