Quick Beetroot Soup

Updated: Nov 5, 2020

Recipe by Clare Mcelhatton.

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Ready in 20 minutes- but always tastes better the next day!

Serves 2


  • 1 medium potato (around 220g). Peeled or unpeeled and cut into chunks.

  • 1 medium carrot (around 90g). Peeled and grated

  • 1 medium Beetroot (around 120g). Peeled and grated.

  • Lemon juice

  • Bouillon powder or stock cube (vegetable, chicken or beef will all work)

  • 6 bay leaves

  • Dijon mustard

  • ½ a leek cut lengthways and then sliced. Wash well to get rid of any soil in the layers

  • Oil


  1. Sweat the leek in a little oil or butter until soft. Be careful not to burn or brown the leek.

  2. Add the potato, carrot, beetroot and around 600mls of water. Add 2 teaspoons of bouillon powder or 1 stock cube

  3. Add the bay leaves and simmer for 10-15 minutes or until the potato is soft.

  4. Remove the bay leaves

  5. Add the juice of ½ a lemon and 1 tsp of Dijon mustard and plenty of black pepper

  6. Mush the potatoes slightly to thicken the broth, or partially blitz with a stick blender.

  7. Taste- adjust the seasoning if needed by adding more salt/stock, lemon or mustard

Market Garden Extras

  • Any of the tough dark green tops of the leek

  • Celery stalks and leaves

  • Rosemary or Thyme

Can all be simmered (be careful not to boil) with the broth and removed at the end with the bay leaves

  • Beetroot leaves can be shredded and added to the broth before serving.


  • Substitute cannellini or butter beans for half or all of the potato

  • The broth can be blended and served as a soup. For this, dice the carrots and beetroot (instead of grating) and cook until soft.


Manchester Urban Diggers are urban community market gardeners based in Greater Manchester where we are making spaces for people to grow food.

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