Beetroot Soup
Recipe type: soup
  • 3 cups grated beetroot (I used 3 medium sized beetroots.)
  • ¼ purple cabbage
  • 3 cloves garlic
  • 1 onion
  • 750 mls vegetable stock
  • 4 tablespoons sour cream
  1. Wearing gloves (so your hands don't stain) grate beetroot.
  2. Thinly slice the cabbage.
  3. Finely chop the onion.
  4. Add all these ingredients to the Soup and Co or your stock pot.
  5. Crush garlic on top of ingredients and add stock.
  6. If using Soup and Co, cook for 25 minutes on program 1.
  7. Add the sour cream to the soup and blend for 30 seconds on blender speed 2.
  8. Serve!
Stock Pot Instructions
  1. If you are using a stock pot, bring ingredients to the boil, then turn down and simmer for about 20 minutes.
  2. Then puree small batches at a time with a stick blender. Doing it this way you can adjust the thickness of the soup by how much of the liquid you add. For a thicker soup you can leave some of the liquid out.
  3. Once blended return to the pot and add sour cream. Stir in thoroughly and return to a gentle heat if the soup needs to be hotter to serve.
Recipe by Planning With Kids at