Beetroot kutta soup

50g butter
1 large onion
1 tbsp garlic, chopped
2 tbsp fresh ginger, finely chopped
Handful mint
Handful coriander
1 kg raw beetroot, diced
6 stalks celery, chopped
1 medium potato, diced
2 tbsp sugar
1.5 litres stock
Dollop of creme fresh/swirl of oat cream


  • Melt butter in a large pan and saute the onion, garlic, ginger and mint
  • Add the remaining ingredients, season to taste and bring to the boil
  • Cover and simmer for 1 hour until the beetroot is completely soft
  • Puree and serve with a dollop creme fresh (or swirl of oat cream)
This entry was posted in Soup. Bookmark the permalink. Both comments and trackbacks are currently closed.
  • Latest Recipe

    Stuffed Butternut Squash with Quinoa Cranberries and Kale

    Delicious, healthy Stuffed Butternut Squash with Quinoa, Cranberries, Kale, and Chickpeas. An easy, satisfying vegetarian recipe that’s perfect for Christmas Dinner! This vegetarian stuffed butternut squash recipe is a shining example of healthy but cosy fare. It’s packed with nourishing ingredients. YIELD: Serves 4 PREP TIME: 10 minutes COOK TIME: 1 hour TOTAL TIME: 1 hour, 10 minutes Ingredients: 2 medium butternut squash 2 teaspoons olive oil, divided 3/4 cup quinoa 1... Read More
    Read more »

    View All Recipes