Mary Berry Beetroot Soup Recipe

This smooth earthy Mary Berry Beetroot Soup is made with raw beetroots, potatoes, and vegetable stock, and ready in 60 minutes. The rich purple liquid swirls beautifully when you stir in a dollop of fresh sour cream just before serving. I find roasting the beetroots slightly beforehand deepens the flavour remarkably.

Why This Classic Works

I used to shy away from making beetroot soup from scratch because of the messy peeling process. However, wearing gloves completely solved that issue and allowed me to focus on the flavour.

The real surprise was adding a diced potato to the base. It thickens the broth naturally without needing any heavy cream, keeping the texture surprisingly light.

Mary Berry Beetroot Soup Ingredients

• 500g raw beetroot, peeled and diced
• 1 large onion, chopped
• 2 sticks celery, chopped
• 1 large potato, peeled and diced
• 1 litre vegetable stock
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 4 tbsp sour cream (to serve)

How To Make Mary Berry Beetroot Soup

1. Prepare the Base: Heat the olive oil in a large saucepan over medium heat, then fry the onion and celery for 5 minutes until soft.
2. Add the Vegetables: Stir in the diced beetroot and potato, cooking for another 5 minutes to slightly soften the edges.
3. Simmer the Soup: Pour in the vegetable stock and bring to a boil. Reduce the heat, cover, and simmer for 40 minutes until the beetroot is tender.
4. Blend Until Smooth: Remove from the heat and carefully blend with a stick blender until completely smooth.
5. Season and Serve: Stir in the balsamic vinegar, season with salt and pepper, and serve hot with a swirl of sour cream.

Recipe Tips

• Wear gloves: Raw beetroot stains hands quickly, so wear kitchen gloves while peeling and chopping.
• Check for tenderness: Pierce the beetroot chunks with a knife before blending; if there is resistance, simmer for 10 more minutes.
• Balance the sweetness: Beetroot can be quite sweet, which is why the splash of balsamic vinegar at the end is crucial for balancing the flavour.

What To Serve With Beetroot Soup

This earthy soup pairs wonderfully with crusty sourdough bread spread generously with salted butter. You can also serve it alongside a crisp green salad tossed in a sharp mustard vinaigrette to cut through the richness.

How To Store

Store leftover soup in an airtight container in the fridge for up to 3 days. It freezes beautifully for up to 3 months; just thaw overnight in the fridge and reheat gently on the stove.

FAQs

Can I use pre-cooked vacuum-packed beetroot?

Yes, but add it later in the cooking process since it is already tender. Raw beetroot provides a deeper, earthier flavour.

Why did my soup lose its vibrant colour?

Adding too much acid early or overcooking can dull the purple hue. Stick to a gentle simmer and add vinegar right at the end.

Can I make this dairy-free?

Absolutely. Just omit the sour cream garnish or use a plain plant-based yogurt alternative instead.

Nutrition

• Calories: 150 kcal
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 450mg
• Total Carbohydrate: 22g
• Protein: 3g

Try More Recipes:

• Mary Berry Carrot Soup Recipe
• Mary Berry Chicken Soup Recipe
• Mary Berry Celeriac Soup Recipe