Beetroot and raspberry soup

Prep: 10 mins
Cook: 10 mins
Beetroot and raspberry soup
This cold soup is sweet and tasty and goes well with a scoop of ice ceam or a dollop of cream. 

600g raspberries

500g beetroot, cooked
250ml water
3 tbsp sugar
Pinch of salt
1 tsp vanilla extract
1 tsp lemon juice

2 tbsp creme fraiche

1 mint leaf, to garnish

Add your raspberries and beetroot into a saucepan over a medium heat for about a minute. Add the water, sugar, vanilla extract and lemon juice and allow it to come to the boil.

Reduce to a simmer and keep stirring until the sugar is completely dissolved. Simmer until the berries are soft.

Pour all the ingredients into a blender until it is completely blended. Allow to chill in the fridge for about an hour.

Spoon in your creme fraiche.

Garnish with your mint leaf.


Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Fruit, Sugar

Recipe Type
Soups, Dessert, Healthy

Level of Difficulty

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