Beetroot Soup


1 onion finely chopped

3 Tbs canola oil

5 beetroot – roasted, peeled

2 large carrots

3 sticks celery

6 cups hot water

4 Tbs chicken or veg stock

1 tsp sugar

2 Tbs lemon  juice

3 ripe tomatoes, peeled, chopped

Garnish: 125 ml crème fraisch, chives, chopped


Saute the onions and season

Add carrots and celery, cook for 3 minutes,  then add cooked beets.

Add hot water, chicken stock, lemon

Simmer for 30 min

Add the tomatoes, cook for 30 min

Liquidize. Taste for correct seasoning

Adapted from Ina Paarman



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