Beetroot and potato soup made with lots of warming spices and zesty lemon. It’s topped with a dollop of greek yoghurt, fresh chopped tarragon, and coriander. And served with buttery toasted sourdough with flaky sea salt.
Dairy-Free Option • Gluten-Free • Nut-Free • Vegan Option • Vegetarian
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Ingredients needed
- Beetroot — no need to peel them! Roast the beetroots to enhance the flavour and natural sweetness of the soup.
- Potatoes — no need to peel them! Boil the potatoes to help create the silky smooth consistency when blended together.
- Onion — any type of onion or shallots work great!
- Head of garlic — roasting the entire head of garlic creates a caramelised and nutty flavour.
- Lemon — brightens up the dish! Lime would also work well.
- Whole cumin and coriander seeds — I toast and grind them for enhanced flavour. I use a pestle and mortar to grind the seeds. Alternatively, use pre-ground cumin and coriander.
- Fresh herbs — I love using whatever I have on hand! In this recipe I used coriander (cilantro) and tarragon.
- Greek yoghurt — to make this recipe vegan, use coconut milk instead.
- Sourdough — buttered sourdough pairs perfectly with this soup!
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Adding extra flavour
Toasting and grinding whole spices enhances the flavour in this beetroot and potato soup.
How to toast and grind whole spices
First, heat a pan to medium-high heat and add in the whole spices. A cast iron pan works great. Then, shake the pan a few times to toast the spices evenly. Once they are fragrant and slightly darker in colour, turn off the heat and let them cool. Lastly, add the spices to a mortar and pestle and grind into a powder.
[Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
More soup recipes
- Creamy Cauliflower Carrot Soup with Tarragon
- Roasted Butternut Squash, Tomato, and Garlic Soup
- Sweet Potato, Orange, and Ginger Soup
Beetroot and Potato Soup
Ingredients
- 2 beetroot
- 3 potatoes, medium
- 1 onion
- 1 head of garlic
- 1 tbsp olive oil
- 1 lemon, squeezed
- 1 tsp whole cumin seeds 1/2 tsp pre-ground
- 1 tsp whole coriander seeds 1/2 tsp pre-ground
- fresh coriander chopped
- fresh tarragon chopped
- 2 tbsp greek yoghurt canned coconut milk for vegan alternative
- salt and pepper to taste
- water add until you reach desired consistency
- buttered sourdough optional
Instructions
- Preheat the oven to 200℃ and line a baking tray.
- Wash the beetroots (no need to peel). Slice the beetroots and onion in half. Add to the baking tray and drizzle with olive oil. Wrap the whole head of garlic in foil with a drizzle of olive oil and place onto the baking tray. Bake for 45 minutes, flipping the beetroot half way through.
- Bring a pot of water to boil. Wash the potatoes (no need to peel). Add in the potatoes and boil for 30 minutes or until tender.
- Toast the cumin and coriander seeds in a dry pan on medium-high heat (cast iron pan works great) until fragrant and slightly darker in colour. Take off the heat to cool. Add them to a mortar and pestle and grind them into a powder. Alternatively, use pre-ground seasoning.
- Add the beetroots, onion, and potatoes to a blender. Squeeze the roasted garlic out of its skin into the blender. Add the lemon juice, cumin, coriander, salt, and pepper. Blend until smooth, adding water until you reach your desired consistency.
- Serve with a dollop of greek yoghurt, fresh chopped coriander and tarragon, and buttered sourdough (optional).
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