Beetroot & Cinnamon Soup

Beetroot & Cinnamon Soup

  • 1 onion, finely chopped
  • 1 tablespoon sunflower oil
  • 200g (7oz) beetroot, diced
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mace (or a pinch of nutmeg)
  • 400ml (14fl oz) vegetable stock
  • Salt and freshly ground black pepper
  • 50ml (2fl oz) crème fraiche


Put the onion into a pan with the sunflower oil and cook gently until softened, then stir in the beetroot.  Continue to cook over a medium heat for 5 minutes, then add the sugar, cinnamon, mace and stock.  Bring to the boil, then remove from the heat and leave to cool down a bit.

Whizz in a blender until smooth, then pour back into the pan, reheat and simmer for a further 5 minutes.  Season with salt and pepper. 


Serve with a spoonful of crème fraiche in the centre of each serving