Beetroot Soup

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

It seems odd not to be convinced about beetroot but to be passionate about this, because in a way this thick, velvety soup is the sweet, smooth essence of beet. It’s difficult to say how many it will feed, as I make a big quantity and just keep a jug of it in the fridge for a few days.


  • 2 large or 4 small beetroots (about 725 g)
  • 1 teaspoon Dijon mustard


Put the beetroot in a large pan, cover with cold water, bring to boil and boil for two hours. Maybe an hour and a quarter if they’re small. Beetroot takes much longer to cook than anyone ever tells you (rather like chick peas).

Scoop out the cooked beetroots (retaining the cooking liquid) with a slotted spoon and gingerly pull off skins, before putting in a processor or blender together