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Beetroot Soup

Beetroot Soup

A great soup with a home-garden sweet earthiness about it.

Ready in: 1 hour 30 minutes

Serves: 6

Complexity: very-easy

kcal: 102

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5 large beetroot
2 tbsp rice bran oil
1 large onion, diced
2 sprigs lemon thyme
2 tomatoes, rough chopped
½ cup white wine
1 tsp grated orange zest
Pinch ground cloves


Wash and boil the beetroot until just cooked, about 45 minutes. Be careful not to overcook while still in their skins as they develop a bitter, woodsy flavour. Cool then peel and slice.
Meanwhile, sauté the onions and thyme in oil for 10-15 minutes without browning. Add the beetroot, a pinch of SIDS CRAZY SALT and tomatoes, then cook for a few minutes more. Add wine and cook until it has nearly evaporated, then add zest and cloves and enough cold water to cover by 2 cm. Bring to a simmer and cook 25-30 minutes. Carefully blitz in a blender. Fill the container only ½ fill, cover the top with a tea towel and hold down, then pulse and then blend for 30 seconds at full speed. Pass the soup through a fine sieve. This will give the soup a velvety texture and remove the thyme stalks.
Return to a clean pot and if too thick, add a little water. Season with SIDS SALT & PEPPER to taste.