Topped with vegetable crisps, crème fraîche, and thyme, this vibrant beetroot soup certainly looks impressive, but takes just an hour to prepare. Light and full of flavour, it makes a delicious dinner party starter during the colder months.
Looking for more ways to cook with a bounty of beetroot? Find more of our favourite beetroot recipes here.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
215
Ingredients
25g
(1oz) butter
2 large onions, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, finely chopped
1Tbsp.
thyme, leaves picked and chopped, plus extra to garnish
350g
(12oz) potatoes, peeled and diced
1l
hot vegetable stock
3 x 250g packs vacuum-packed beetroot, natural juices reserved
8Tbsp.
full fat crème fraîche
40g (1 1/2oz) bag root vegetable crisps
Directions
Step 1
Melt butter in a large pan with a lid over a low heat. Add onions and celery, cover and cook for 12min until softened. Add the garlic and thyme, cooking for another minute until fragrant.
Step 2
Add potatoes and stock, bring to the boil and simmer, covered, for 25min until potatoes are tender. Remove from heat. Add cooked beetroot and juices and blend to a purée. Season to taste.
Step 3
Return to the pan to heat through. Divide soup among 8 warm bowls, top each with 1tbsp crème fraîche, a few vegetable crisps and a sprinkling of the reserved thyme leaves.
Get Ahead
Make to end of step 2 up to a day ahead, then cool and store covered in fridge. Or freeze up to 1 month ahead, then defrost overnight in fridge. Complete recipe just before serving.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
