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Beetroot & Caraway Soup

This beetroot soup is bursting with both colour and flavour.
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  1. 1

    Heat the oil, add the onion and sauté gently, then add the garlic and caraway seeds. Cook for a further 3 minutes, stirring occasionally. Add the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, or until the beetroot is tender.

  2. 2

    Season to taste, allow to cool slightly then purée in a food processor or blender.

  3. 3

    Return to the pan, reheat and garnish with a swirl of sour cream or Greek yoghurt before serving.


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 tsp caraway seeds
  • 450g raw beetroot, diced
  • 1 potato, diced
  • 2 tbsp cider vinegar
  • 900ml vegetable stock
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tbsps sour cream

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:

Recipe shopping list

11 products

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  • Vegetarian
  • Organic
  • Microwaveable
  • Frozen
  • Freezable
  • Video
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Recipe published with permission from the Vegetarian Society.


The Vegetarian Society

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