• 1 bunch of raw beetroot (about 700g), trimmed, bigger ones halved
  • 1 tbsp olive oil, plus extra to serve
  • 50 g butter
  • 1 large onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 tbsp red wine vinegar
  • 600 ml vegetable stock
  • finely grated zest of ½ orange
  • 1 tbsp mustard seeds


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the beetroot in a roasting tin, drizzle with the oil and roast for 1 hour or until tender.

  2. 2

    Remove from the oven and allow to cool slightly. Wearing rubber gloves, rub the beetroot to remove the skin, then discard it. Roughly chop the beetroot and set aside.

  3. 3

    Melt the butter in a pan, add the onion and garlic and cook for 5 minutes until soft and beginning to colour. Add the vinegar; simmer for 3 minutes. Add the stock and beetroot and bring to the boil. Simmer for 5 minutes.

  4. 4

    Meanwhile, toast the zest and mustard seeds in a dry frying pan for 2-3 minutes. Transfer to a plate.

  5. 5

    Remove the soup from the heat and season. Blitz in a blender until smooth. Ladle the soup into mini mugs or bowls and top with the zest and mustard seeds. Drizzle with a little olive oil.


    Get ahead: make the soup up to 2 days ahead; chill. It can also be frozen.

Nutritional Details

Each serving provides
  • Energy 532kj 127kcal 6%
  • Fat 8.4g 12%
  • Saturates 3.7g 19%
  • Sugars 7.5g 8%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 230kj/55kcal

Each serving provides

4.4g carbohydrate 1.5g fibre 1.1g protein

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