Beetroot and swede soup

Warming in winter, this earthy soup can also be served chilled in summer as a soup or served in shot glasses.

Beetroot and swede soup


Serves 4

4-6 beetroot, chopped
2 swedes, peeled and chopped
1 onion, peeled and chopped
freshly ground black pepper, to taste
pinch salt
3-5 cups water
¼ cup lite sour cream
1 Tbsp chopped parsley


Place beetroot, swede, onion, pepper, salt and water in a large heavy-based saucepan.
Bring to the boil, reduce heat and simmer until vegetables are soft.
Blend in batches until smooth.
Return to the saucepan and heat to steaming hot.
Serve with a swirl of sour cream sprinkled with chopped parsley.

Note: Use more water for a thinner soup.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 699kj
Protein 6.6g
Total fat 2.2g
- saturated fat 1.2g
Carbohydrates 24.7g
- sugars 24.4g
Fibre 10.8g
Sodium 227mg

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