• Servings: 4-6
  • Difficulty: Easy
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  • 1 tbsp vegetable oil or 15g (½oz) butter
  • 3 medium-sized beetroot (about 450g/1lb, unpeeled weight), diced
  • 1 large carrot, diced
  • 1 stick of celery, diced
  • 1 large waxy potato, diced
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1½ltr (2¾pt) beef stock
  • ½ a green cabbage, finely shredded
  • 2 tomatoes, peeled and chopped, or 2 tbsp canned tomatoes
  • Flaked sea salt
  • Freshly ground black pepper


  1. 1 Heat the oil or butter in a large heavy-based saucepan. Add the beetroot, carrot, celery, potato, onion and garlic, then sauté for a couple of minutes until the veg are well combined and coated with the fat. Add the stock and season with salt and black pepper.
  2. Bring the soup almost to the boil, then cover and simmer for about 15 minutes.
  3. Add the cabbage and tomatoes. Cover the pan and leave the soup to simmer for another 20 minutes.
  4. Taste for seasoning and add more salt and pepper if necessary.

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