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Beetroot soup with spiced yoghurt

A great recipe to use up that beetroot!


For the soup:

  • 20 g butter
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 1 small clove garlic chopped
  • 400 g beetroot peeled, cut into chunks
  • 1/2 tsp cumin seed
  • 400 ml stock or hot water
  • 1/2 tbsp parsley chopped

For the spiced yoghurt

  • 1/2 1/2 cumin seeds
  • 1/2 1/2 coriander seeds
  • 1 pinch caraway seeds
  • 1/2 tsp paprika
  • 1 pinch cayenne pepper
  • 2 tbsp plain yoghurt
  • 2 tsp olive oil


  • Set a saucepan over a medium heat and add the butter and olive oil.
  • When the butter is foaming, add onion, fry gently for 10 mins, then add the garlic and cumin and cook gently for 2-3 minutes.
  • Add the beetroot chunks, toss well with the onions, then add the stock.
  • Bring to a simmer, cover and cook for 20-25 minutes, until the beetroot is tender.
  • Put the cumin, coriander and caraway seeds in a dry pan and toast over medium heat till fragrant.
  • Grind the spices to a powder, then combine with paprika, cayenne and a pinch of salt.
  • Stir this mixture into the yogurt, add the olive oil and whisk together.
  • Purée the soup, return it to the pan and season to taste, check the thickness.
  • Serve the soup, hot or chilled, with a dollop of spiced yogurt swirled in at the last moment and some parsley sprinkled on top.