Beetroot and Hibiscus Soup

The humble beetroot is the perfect autumnal ingredient and it gives this soup such a rich, vibrant colour. The hibiscus adds a lovely sharp, acidic kick complementing the flavour of the beetroot nicely.


Serves 4

Preparation Time

Cook time

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Cook's NoteIf you find sourcing hibiscus flowers challenging you can omit them and replace with fresh or dried marjoram or thyme.
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  • 1kg purple beetroot (raw, uncooked)
  • 5 banana shallots
  • 2 cloves of garlic
  • 1 bulb of fennel
  • 4 tablespoons of rapeseed oil
  • Salt and pepper to taste
  • Vegetable stock, enough to cover the vegetables (store bought is fine)
  • Dried hibiscus flowers to garnish
  • Crème fraîche to serve


Peel and slice the beetroot, shallots, garlic and fennel. Add the rapeseed oil to the casserole and heat gently then add the vegetables and garlic and sweat over a low heat until softened.

Cover with the vegetable stock and add 2 teaspoons of dried hibiscus flowers. Bring to the boil then simmer until the vegetables are cooked. Allow to cool a little then blend in a food processor.

Check the seasoning adding salt and pepper to taste.

Serve with dried hibiscus flowers and a dollop of crème fraîche.