Beetroot Soup


Beetroot Soup


4 small beetroot, peeled and finely chopped
2 onions, peeled and finely chopped
1 carrot, roughly chopped
1 potato, roughly chopped
1 apple, roughly chopped
1 cup shredded red or green cabbage
2 Tbsp white vinegar or lemon juice
2 Tbsp brown sugar
ΒΌ tsp ground cloves
3 cups water

Recipe by: Pip Duncan
Publication: (Dec 2010)
Recipe ID: 100523


This soup has a wonderful colour and flavour and is very easy to make. Freeze any soup left over.

Serves 4-6


Place all ingredients in a large pan, simmer for 30 minutes or until vegetables are soft.
Purée, adding extra water if necessary to achieve desired consistency.
Reheat to steaming hot.
Serve garnished with fresh parsley or chives.

Variation: Add a tablespoon of lite sour cream or plain yoghurt.



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