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Spiced beetroot soup

Kate Young

A simple soup to make the most of the autumn beetroot glut

Recipe Meta


15 mins


45 mins






  • 2 large carrots
  • 2 waxy potatoes
  • 5 beetroots
  • 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
  • Rye bread, 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.

Where to buy these ingredients

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