Beetroot and Parsnip Soup recipe

This delicious soup is perfect for serving to the whole family, especially children, due to its bright red/purple colour. Beets, parsnips, onions and garlic and simmered in chicken stock and seasoned with smoked sea salt to give this soup a wonderfully different flavour.


  • 5 medium vac-packed beetroots
  • 2 large parsnips
  • 1 onion
  • 2 garlic cloves
  • 1 tbsp. each butter and oil
  • 900ml chicken stock
  • Smoked sea salt, to taste
  • Black pepper


  1. Dice the beetroots. Peel the parsnips if needed and dice. Chop the onion and mince the garlic cloves.

  2. Heat butter and oil in a medium frying pan. Add the onion and fry until golden, soft and sweet. Add the garlic and fry for 2-3 minutes. Add the beetroots and parsnips and fry until golden, then add the chicken stock.

  3. Simmer the soup for 30 minutes or until the vegetables are tender, then use either a hand blender or food processor to whiz the soup until smooth. Season with smoked sea salt and black pepper to taste and heat through in a clean sucepan before serving.

If desired, serve the soup with a swirl of single cream and a sprinkle or finely chopped chives or parsley. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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