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Creamy Beetroot Soup topped with Homemade Beetroot Crisps

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Beetroot Crisps
 2 medium beetroot
 3 tbsp olive oil
 salt & pepper
Beetroot Soup
 600 g beetroot
 200 g potatoes
 1 shallot
 2 tbsp olive oil
 1 l vegetable stock
 20 ml crème fraîche
To Serve
 20 ml crème fraîche
 1 tsp flaky sea salt
Beetroot Crisps

Pre-heat oven to 120ºC/248ºF. Line a large baking sheet with parchment paper.


Peel and thinly slice beetroot. Lightly toss beetroot slices in olive oil and place them on a baking sheet in a single layer. Bake for 30-40 Minutes or until crispy.


Season to your taste and set aside to cool completely.

Beetroot Soup

Peel beetroot, potatoes and chop into small dice. Peel finely chop shallot. Heat olive oil in a pot, add shallots and sweat for a few minutes until soft.


Add vegetable stock, vegetables and cook for 20-25 Minutes until vegetables are soft.


Season with salt and pepper to your taste and blend using a stick blender until smooth. Add cream and blend again to combine.


Divide between warm bowls and top with a little spoonful of crème fraîche, beetroot crisps and a small pinch of flaky sea salt. Serve with crusty bread.

Nutrition Facts

Serving Size 550g

Servings 4

Amount Per Serving
Calories 320
% Daily Value *
Total Fat 19.53g31%

Saturated Fat 3.662g19%
Trans Fat 0.008g
Cholesterol 7mg3%
Sodium 1188mg50%
Potassium 933mg27%
Total Carbohydrate 34.18g12%

Dietary Fiber 7.2g29%
Sugars 17.73g
Protein 4.91g10%

Vitamin A 29%
Vitamin C 28%
Calcium 5%
Iron 13%
Vitamin E 17%
Vitamin K 13%
Thiamin 10%
Riboflavin 11%
Niacin 9%
Vitamin B6 26%
Folate 59%
Pantothenic Acid 11%
Phosphorus 18%
Magnesium 20%
Zinc 12%
Selenium 3%
Copper 24%
Manganese 44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.