Autumn · Main Meals · Zero Waste-friendly

Beetroot Soup with Fried Bread

Beetroot Soup-2.png

This soup is fantastic for using up an autumnal glut of beets! It’s packed full of antioxidants, vitamins and iron from all the fantastic autumnal veg. Seasoned with fennel seed, it has a delicious spicy warmth.

It does super well as a lunch to bring with you to work or school. Simply use a leftover jar or tetrapak carton to store your soup. It can even be enjoyed cold as a refreshing and light lunch on the go.


I love using up leftover stale bread by making super quick fried “croutons” to have as a topping for soups and stews. I think it works particularly well here, lending an Eastern European-style heartiness to this otherwise light and nutritious soup.

Feel free to use whatever other mild tasting vegetables you have lying around in the soup, such as celeriac or turnips.

Ingredients (makes 5-6 servings)

1/2 tsp fennel seeds

1 tsp sea salt

1/2 tsp black pepper (or to taste)

2 tbsp extra virgin olive oil

6 cups vegetable stock

1 small bunch beetroots (approximately 6 small) – peeled and chopped small

2 large carrots, peeled and chopped

1 large potato, peeled and chopped

1 white onion, diced

For the fried bread (per serving, as a topping):

2 tbsp extra virgin olive oil

1-2 slices of stale wholemeal bread, broken into rough chunks

large pinch each of sea salt and black pepper



Sautee the onion in the olive oil over a medium heat, for 5-10 minutes. Add the rest of the vegetables, salt and pepper and sautee for a further 5 minutes, to lightly brown.

Add the vegetable stock and fennel seeds, bring to the boil, lower the heat and simmer for 30-40 minutes, until the carrots and beetroot are soft. Blitz the soup smooth using a stick blender, or add to a blender and blend until smooth.

To make the fried bread topping: heat the olive oil over a high heat with the salt and pepper, then quickly add the bread chunks and sautée for 1-2 minutes, until toasted and slightly crispy.

Serve your colourful autumnal soup topped with the fried bread chunks.


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