Pink Soup (Beetroot Soup)



  • Four raw beetroots
  • Four medium size potatoes
  • One onion
  • 1.5 litre of vegetable stock
  • 25g of butter

To serve:

  • Pumpkin seeds
  • 4/6 table spoons of crème fraiche
  • Optional: 2 oranges peeled, skinless, and cut in segments


  •  Peel the potatoes And cut them in four; peel the beetroots and cut them in half;
  • Slice the onion and put it in a large sauce pan with the 25g of butter until it becomes golden brown.
  •  Add your vegetable stock and bring to the boil. Add the vegetable and simmer for 25 minutes until they become soft.
  •  Liquidise the soup using a bit of the stock but not all of it at the same time. The soup needs to be a nice veloute texture, not too thick, not too liquid. Add some crème fraiche to obtain a nice pink colour.
  • To serve, sprinkle with pumpkin seeds, add a few segments of orange, and add some drops of crème fraiche.

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