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Beetroot soup with spiced yoghurt

Beetroot really shines in soup. A Hugh Fearnley-Whittingstall recipe.
Servings: 2 people


For the soup:

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


  • Put a saucepan over medium heat and add the olive oil.
  • Sautee the onion gently for 10 minutes, then add the garlic and cumin and cook for 2-3 minutes.
  • Add the beetroot, mix well, 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 mix together.
  • Purée the soup, return it to the pan, and season to taste, check the thickness.
  • Serve the soup with a dollop of spiced yogurt swirled in at the last moment and some parsley sprinkled on top.