Garden Beet Soup

Serves: 4
Cooks in: 25 minutes
Difficulty: 3/10
Gluten free

With my homegrown beets I decided to make a soup inspired by the Eastern European soup called Borsh. It was delicious!!



1 tablespoon olive oil

1 large onion, finely chopped

4 cloves garlic, chopped fine

2 carrots, peeled and grated

2 medium potatoes, peeled and grated

Small handful of fresh herbs, I used sage, marjoram & rosemary

4 cups vegetable stock or water

2 medium beets, washed & grated

3 tomatoes, chopped roughly

1 bay leaf

1 teaspoon dried dill (or 2 tablespoons fresh dill, chopped)

1 tablespoon white vinegar

Salt and pepper to taste



Olive oil


Sweat the onion, garlic & carrots down gently in a saucepan with the olive oil & some fresh herbs, I used sage, rosemary & marjoram. Season with a little celery salt. 

Add the grated beets, potato & tomato and cook for a few more minutes before deglazing with stock or water. Then add a bay leaf, dill, vinegar & additional seasoning. 

Pop the lid on the pan & let the soup cook for 15 minutes.

Check if the soup is seasoned to your taste then serve up with a drizzle of olive oil, garnish with fresh herbs & a slice of sourdough.