Spiced beetroot soup

by Kate Young

A great home for a glut of autumnal produce

This soup is gloriously beautiful to look at—a rich purée in a bright purple-pink that would work just as well as a lipstick as it does in soup form. Find some rye bread to dip into it and serve in generous portions in deep bowls.


2 large carrots
2 waxy potatoes
5 beetroot
2 medium brown onions
A thumb-sized piece of ginger
1 tbsp groundnut oil

1 tsp mustard seeds
Crème fraîche or sour cream, to serve
Dill fronds, to serve


Scrub the carrots, potatoes and beetroot. Peel the onions and ginger. Dice the vegetables into roughly even pieces. Warm the oil in a saucepan and tip in the vegetables. Add the mustard seeds and season with salt and black pepper. Cook for 5 mins.

Add 600ml water and bring to the boil. Reduce to a simmer and cook for 40 mins, until the vegetables are soft. Remove from the heat, allow to cool a little, then blitz to a smooth purée in a blender or with a stab mixer.

Warm through (or chill completely—it works cold too) and serve with crème fraîche and dill.

Recipe: Kate Young