Preparation info

  • Serves


    • Difficulty


    • Ready in

      8 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

A strikingly coloured, velvety soup that tastes every bit as good as it looks. Serve this the Russian way with rye croutons, sour cream and dill.


  • 1 kg (2 lb 4 oz) beetroot (beets), peeled and cut into 3 cm (1¼ inch) pieces


Put the beetroot, onion, stock, potatoes, dill stems and bay leaf into the slow cooker. Season with sea salt and freshly ground black pepper, then cook on high for 7 hours, or until the beetroot is tender.

When the soup has about 30 minutes to go, make the rye croutons. Heat the oven to 190°C (375°F)</