This rootsy soup is perfect for when beetroot comes into season from late July onwards (you could even chill and serve cold like a gazpacho on a hot day). It's thrifty too, with relatively few affordable ingredients.


  • 3 large raw beetroots
  • 3 carrots
  • 1 onion, sliced
  • Juice from 1 orange
  • Thumb of ginger, grated
  • 1 litre vegetable stock
  • 2 tablespoons of oil (vegetable, coconut or olive oil are fine)
  • Optional extras - a pinch of chilli flakes, a splash of soy or even a teaspoon of miso, herbs from the garden
  • Sea salt and cracked black pepper


  1. Peel and chop the beetroots and carrots.
  2. Heat two tablespoons of oil in a saucepan, add the onion and cook on a medium heat for 5 minutes.
  3. Add the orange juice and stir.
  4. Add the beetroot, carrot, ginger and stock and bring to the boil. Simmer for 25-30 minutes.
  5. Blitz until smooth. Season to taste. Serve.

Recipe by Mark Breen of Seasonal Kitchen.

Food savvy tip

Beetroot leaves are delicious but all too often discarded, they can be treated like chard, why not use in a salad or a stir fry.

Try our delicious beetroot leaf borani recipe

Hungry for more

What's better than some freshly baked bread to go with your soup?

Try our Irish soda bread with fennel seeds