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Velvety Cream of Beetroot Soup

Some of us are lost for ideas when it comes to knowing what to do with beetroot. Here's simple and satisfying recipe for a creamy beetroot soup to get you started.

Posted by: pip phillips


Eastern European


1 - 2 hrs

Skill Level




Courses etc.


You will need

3 large beetroot

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2 garlic cloves More products
2cm of fresh ginger More products
½ tsp ground chilli More products
3 Tbsp olive oil Available only in our Tollcross shop More products
250ml oat cream More products
450ml veg stock More products
1 Tsp soy sauce More products
2 Tbsp lime juice More products
Fresh coriander to garnish More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Preheat the oven to 200 degrees.
  • Without peeling, scrub the beetroot well, wrap in aluminium foil and bake for 60–80 minutes.
  • Once baked, allow to cool, remove the beetroot from the foil and then slice.
  • Chop the ginger and garlic, heat the oil and fry for a minute.
  • Add the sliced beetroot to the frying pan and mix with the ginger and garlic briefly.
  • Then add the oat cream, veg stock, soy sauce and cook for a further 10–15 minutes on a medium heat.
  • Finally, blend the cooked ingredients until smooth and creamy and add the lime juice.
  • Add salt, pepper and ground chilli to taste and garnish with fresh coriander.

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