in Soup Recipes

Spicy beetroot and potato soup

updated

Spread the love

Ingredients for 4 servings:

  • 500 g beetroot, pre-cooked
  • 200 g potatoes
  • 600 ml water
  • 1 onion(s)
  • 1 tbsp vinegar (rose vinegar)
  • 1 tsp thyme, dried
  • 3 tsp broth, granulated
  • e.g. salt and pepper
  • e.g. chili pepper(s), dried
  • 4 tbsp, heaped natural yogurt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Cut the vegetables into approximately 1 cm cubes and set aside half of the beetroot. Sauté the onions until translucent, add the potatoes and beetroot, and deglaze with the water. Season with 1 teaspoon of stock, vinegar, and thyme and simmer over medium heat until the potatoes are tender. Purée thoroughly with a hand blender, add the remaining beetroot cubes as a garnish, and season to taste with the stock, salt, pepper, and chilies. To serve, add a dollop of yogurt to the soup.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pasta with carrot sauce from one pot

Strawberry brownies