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Spiced beetroot soup

Kate Young

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

Recipe Meta

Prep

15 mins

Cook

45 mins

Serves

6

Difficulty

Easy

Ingredients

  • 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

Method

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

Shop online

If you can’t make it to the Market, Borough Market Online offers a wide selection of our traders’ produce, delivered direct to London addresses and, where available, by post to the rest of the UK. The service also includes a range of Best of Borough Market hampers and meal boxes.