Beetroot soup

Healthy and flavoured soup recipe made with beetroot and onions. It is a tasty appetizer or meal starter recipe. Add some mint for a refreshing touch.

Beetroot and parsnip soup topped with sesame seeds and fresh mint, served in a bowl


  • 700g beetroot

  • 400g parsnips or jerusalem artichokes

  • 2 onions

  • 1 clove of garlic

  • 0,5L vegetable bullion

  • Pinch of cinnamon

  • Salt and pepper for flavour

  • Roasted sesame and mint for topping


  1. Prepare a large pot. Peel the onions and the garlic, cut in smaller pieces.

  2. Fry the onion and garlic in a bit of olive oil.

  3. Peel and cut the beetroots and parsnips in smaller cubes.

  4. Add everything to the pot. Add the bullion and cover the vegetables with water.

  5. Let it boil for about 20min. Until the beetroots (they take longer) are soft. Whilst you wait, take a pan and add sesame and a bit of salt. Toast for about 5min.

  6. When the veggies have boiled, use a hand blender, and blend the veggies until desired consistency. Serve in a bowl and sprinkle with toasted sesame salt.

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