Beetroot soup with creme fraiche

Bryn Williams makes a delicious beetroot soup that's both easy and healthy.
By Bryn Williams
Beetroot soup with creme fraiche
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 1 medium onion, sliced
  • olive oil
  • 4 raw beetroot
  • 600 ml vegetable stock
  • 12 baby beetroot
  • 1sprig fresh thyme
  • 150 ml creme fraiche
  • salt and black pepper


1. Cook the onion in a little olive oil in a heavy-bottomed saucepan for about 5 minutes or until just softened. While the onions are cooking, peel the large beetroots and cut into small dice. Add to the onions and cook for another 5 minutes. Pour in the vegetable stock, season and bring to the boil. Lower the heat and leave to simmer for 2030 minutes or until the beetroot is tender.

2. Preheat the oven to 160C/f/gas mark 3. While the soup is cooking, season the baby beetroots with salt and pepper, and place in a small roasting tin with the sprig of thyme. Roast for 2025 minutes or until soft. Remove from the oven and peel off the skin.

3. When the soup is ready, tip the contents of the pan into a blender or food processor and process to a smooth purée.
To serve, reheat the soup if necessary. Place the whole roasted baby beetroots in soup bowls. Ladle the soup over and finish each serving with a spoonful of crème fraîche.

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