Recipe Beetroot soup

This seasonal soup recipe will allow you to preserve fresh beetroot for later on. Low in calories, this soup is perfect with a dab of heavy cream on top. It's beautifuland delicious!

Soupe de betteraves
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Preparation time:
20 min
Heat treatment time:
30 min
Community rating:


Number of persons: 4 servings
  • 400 g raw beetroot 100 g potatoes 1 plain creamy yogurt 1 tbsp walnut oil Heavy cream ½ cube vegetable stock 

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


1.    Prepare the vegetables: peel the beetroot, then cut into pieces. Do the same with the potatoes.
2.    In a stockpot, place the beetroot and potatoes. Pour over 500 ml of water and add the stock cube. Bring to a boil and cook for 15 minutes.
3.    Blend the soup into a smooth texture. Add the plain yogurt and walnut oil. Salt and pepper to taste.
4.    Heat the soup again, but do not boil.
5.    Fill your Le Parfait jars up to 2 cm from the rim. Close and immediately sterilise for 30 minutes at 100°C. Serve hot with a bit of heavy cream.

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