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Beetroot and Potato Soup Recipe

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Beetroot and Potato Soup Recipe

Prep Time: Cook Time:


  • Onions raw | 0.50 cup, sliced
  • Potato, skin, raw | 12.00 oz
  • Apple(s) without skin, raw | 1.00 small 2-3/4" dia
  • Drinking tap water | 3.00 tbsp
  • Spices, cumin seed | 1.00 tsp, whole
  • Beets, raw | 2.20 cup
  • Spices, bay leaf | 1.00 whole
  • Spices, thyme, dried | 0.50 tsp, ground
  • Vegetable broth | 2.50 cup
  • Lemon juice, raw | 1.00 tsp
  • heavy whipping cream | 4.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 101.04 mg

Fat per serving: 3.98 g

Saturated fat per serving: 2.34 g

Protein per serving: 2.30 g

Sodium per serving: 428.11 mg

Cholesterol per serving: 13.70 g


  1. Peel and dice the potatoes and beetroot as well, peel and grate the apple.
  2. In a large bowl, add onion, apple, potatoes and water. Cover the lid and cook for at least 10 minutes on high heat. Add the cumin seeds, stir for 1 minute.
  3. Add bay leaf, beetroot, lemon juice, thyme and stock. Cook for 12 minutes on high heat. Spoon occasionally, now leave it uncovered; 5 minutes.
  4. Remove and throw out the bay leaf. Rinse the vegetables and preserve liquid into medium jug.
  5. Add the vegetables together with minimum amount of preserved liquid in a processor or blender until it is smooth and creamy or carefully mash the soup and press through a fine sieve.
  6. Add the vegetable puree in a bowl with reserved liquid and combine well. Season it with pepper and salt. Put on lid and cook for 4-5 minutes until red hot.
  7. Serve the Beetroot and Potato Soup in warm bowls and spread 1 tbsp of heavy cream with each serving. Sprinkle it with your favorite herb.

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