Beetroot & onion soup recipe

  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 265 calories / serving
  • Freezable
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132587 beetroot and onion soup HERO

Heat the olive oil in a large saucepan over a medium heat and sweat the onion and garlic together with a little salt for 4-5 minutes until they start to soften. Stir in the cook chopped beetroots and cook for a further 2 minutes.

Cover with the stock and bring to a simmer. Remove from the heat and stir in the cream.

Purée using a stick blender until smooth and adjust the seasoning. Ladle into serving bowls and garnish with the finely diced beetroot and a sprig of rosemary. 

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

  • Ingredients

  • 50ml olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic, minced
  • 6 medium cooked beetroots, peeled and chopped
  • 750ml vegetable stock
  • 100ml double cream
  • salt
  • pepper
  • sprig of rosemary, to garnish
  • Energy 1140kj 265kcal 14%
  • Fat 24g 33%
  • Saturates 10g 50%
  • Sugars 9g 10%
  • Salt 3.2g 53%

of the reference intake
Carbohydrate 11.5g Protein 3.2g Fibre 3.1g


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