Trio of Soups: Beetroot Soup

This vibrant, jewel-coloured soup is made with baby beetroots that are oven-roasted to extract maximum flavour. The soup is seasoned with cumin, garlic, onion, bay leaves, red wine vinegar and Greek yoghurt, making it exotic yet deliciously light.


Serves 6

Preparation Time

Cook time

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  • 1 tbsp olive oil
  • 1 small onion, sliced
  • 1 large garlic clove, sliced
  • ½ tsp cumin seeds
  • 350g baby beetroot
  • 1 litre water
  • 1 clove
  • 1 small, fresh bay leaf
  • 2½ tsp sugar
  • 2½ tsp red wine vinegar
  • ¼ tsp white pepper
  • ½ tsp sea salt flakes
  • 125ml full cream Greek-style yoghurt

To serve:

  • 4 tsp cream
  • 4 sprigs dill


Preheat the oven to 250°C.

Wash the beetroot well, arrange in a baking tin and add a little water to cover the base in a thin layer. Cover tightly with foil and bake for 45 minutes or until tender.

Heat the olive oil in a Le Creuset Cool Mint 24cm Signature Round Casserole over medium-low to low heat. Add the onion and garlic, replace the lid and sweat for 15 minutes.

Remove the lid and cook for another 15 minutes, stirring occasionally.

Add the cumin and cook, stirring, for a minute or so or until you can smell the spice.

Remove the beetroot from the oven and leave to cool slightly. Slip the skins off the beetroot, cut away the stalk and slice.

Tie up the clove and bay leaf in a piece of muslin and add to the pot along with the beetroot, water, sugar, vinegar, sea salt and pepper.

Replace the lid and bring to the boil, then remove the lid and boil for 15 minutes.

Process with a handheld blender until smooth. If necessary, season to taste with more salt, pepper, sugar or vinegar. Stir through the yoghurt until well combined.

Divide between six Le Creuset Cool Mint Mini Round Cocottes and serve garnished with a swirl of cream and the sprigs of dill.