Beetroot & balsamic soup

By Marni Dixit December 17, 2012


3 Tbsp olive oil

2 onions, chopped

3 garlic cloves, crushed

800g raw beetroot, peeled and sliced

2 Tbsp balsamic vinegar

1 litre vegetable stock

2 thick strips lemon zest

Salt and black pepper

Generous lump of goat cheese, rind removed

1/2 cup natural yoghurt

2 Tbsp milk

Coriander (garnish)



1. Heat the olive oil in a large pan over a low heat. Fry the onion and garlic until soft and fragrant, then add the beetroot and cook for five minutes.

2. Add the balsamic vinegar and cook over a higher heat until it has evaporated. Add the stock, lemon zest, salt and pepper and bring to the boil.

3. Simmer for half an hour, stirring occasionally.

4. Remove the lemon zest, add more seasoning and blend the soup in batches. Return to the saucepan and warm gently.

5. Meanwhile, blend the goat cheese, yoghurt and milk in a food processor until smooth.

6. Serve the soup hot in bowls with a swirl of goat cheese topping, a sprinkle of coriander and a chunk of crusty bread.


Adapted from

Photo: iStock