In Dinner, Egg Free, Gluten Free, Grain Free, Lunch, Soups, Uncategorized, Vegetarian

Beetroot & Sweet Potato Soup

Beetroot & Sweet Potato Soup

A nutritiously creamy soup with a hint of earthiness from the beetroot combined with the sweet potato, effortlessly elevated by a touch of sour cream, yogurt or crème fraiche with a sprig of dill – delicious.
Prep Time 20 mins
Cook Time 55 mins
Servings 6 serves


  • 1 kg beetroot, peeled and cut into small ½ inch cubes
  • 500 g sweet potato, peeled and cut into 1-inch cubes
  • 2 tbsp olive oil light and mild
  • 1 onion, finely sliced
  • 1 celery stalk, cut in half
  • 2 tbsp oil (of your choice)
  • 1 stock cube vegetable or 1 dessertspoon of herbamere
  • 2 ¼ pints of boiling water
  • sea salt
  • white pepper


  • olive oil
  • cracked black pepper

serving suggestion

  • sour cream, yogurt or crème fraiche
  • watercress or dill
  • crusty bread


  • In a large saucepan sauté the onions over a gentle heat in the oil until soft and translucent. Then add the cubed beetroot, sweet potato and celery. Season with a touch of white pepper, salt and stir until coated in the vegetables. Then add the boiling water with either the stock cube or 1 dessert spoon of herbamere.
  • Bring to the boil and then cover and simmer on a low light for 50-55 minutes until the beetroot is soft. Leave the soup to cool, discard the celery stalk and then blend either using a free standing or handstick blender.
  • Blend until smooth, you might find you get a few small pieces of beetroot, but it gives the soup texture. Check for seasonings.
  • Serve with a spoonful of sour cream, yogurt or crème fraiche, with a drizzle of oil, cracked black pepper and a sprig of watercress or dill.
  • Enjoy!
  • If you make this recipe, I’d LOVE to see how you get on so please either send me a photo to or post a picture to Instagram using the #myrelationshipwithfood and tag@myrelationshipwithfood


LISA’S TIP – This soup can be served hot or cold, and it is packed with essential nutrients, antioxidants, and minerals. I love topping this soup with yogurt, crème fraiche or crumbled feta, alternatively if you want to keep it vegan you can add a vegan dairy alternative. It’s perfect served with crusty bread or crackers.
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