And the biggest surprise? This beetroot soup recipe is by far the easiest soup you’ll ever get to make.
And on top of all that, you can’t go wrong with the flavour (as long as you’ve got some beetroot to put in it!).
Best Beetroot to Use
Freshly picked from the garden is your top choice.
Second would be fresh organic beetroot bought from the shop.
Finally, you can also use pre-cooked, packet beetroot but you should double the quantity and use two packets.
How to Cook Fresh Beetroot
Chop off the leaves (save them for cooking separately), rinse the beet and put into a pan of lightly salted boiling water. I would par-cook it the day before because cooking beets takes quite a while.
Then the next day that all you have to do is peel the beetroot, chop it up and add it to a pan with a bit of water which will become the soup. So you’re getting more of the beetroot nutrients and flavour in the soup instead of losing any in in the first cooking water.
This is the easiest soup EVER to Make and it only has 4 ingredients!
You just might not believe how delicious it is!
Easy homemade beetroot soup recipe
The easiest to make and most delicious beetroot soup you'll ever taste.
10 minPrep Time
20 minCook Time
30 minTotal Time
4 fresh, par-cooked beetroots or 2 packets of shop bought beetroot.
1 large tin of tomatoes, or fresh if you prefer.
1 large onion.
It's so easy-peasy, the first time I made this I couldn't believe it. I've eaten this delicious soup since I was small but I always assumed it was much more complicated. It isn't.
If you have fresh beetroot from the shop, you'll probably need 4 beets - I used just one homegrown beetroot but it was a really huge one. It's easier to pre-cook the beetroot the day before because that's the only part of the soup that could be called time-consuming.
Beets take a little while to cook. Put them in water in their skins so that they're covered. Bring to the boil and simmer until soft when tested with a squewer.
But. If you're cooking them the day before, just par-cook them. Then let them cool in the fridge overnight. You'll see why in a minute!
Peel the par-cooked beetroot and chop into cubes. Add the cubes to a pan with enough water to cover them and bring to the boil. Add a little salt and simmer until tender. In a separate pan heat a little olive oil and fry the chopped onion with salt until the onion turns golden brown.
Pour the beetroot with the water into the onion pan. Add a large tin of tomatoes and blend the soup.
Check for seasoning and serve alone or with a swirl of vegan cream on top.
This soup is really quick to make as long as your beetroot is already par-cooked. Raw beets take a long time to cook and that isn't included in the cooking time here.