Beetroot Soup

Beetroot Soup


  • Half kilo cooked and cubed beetroot
  • 1 cup yoghurt - I used Greek yoghurt
  • 2 tbls minced shallots
  • 1 tsp crushed garlic
  • Pinch of cumin
  • Salt and freshly ground pepper
  • 2 tbls dill


  1. Combine the beetroot and yoghurt and blend well.
  2. Add shallots, cumin and garlic, season with salt and pepper and blend a bit more .Once again I used Murray River Salt Flakes.
  3. Refrigerate for 2 hours. Serve chilled. This can be made in advance and served straight from the fridge with the dill garnish added at the last minute.
  4. It can also be served hot with a swirl of sour cream through it, this comes down to personal preference. Either way is delicious. This might be a way of using up some of the beetroot you are picking from your garden and want to try something different.

Serves 4 people



Beetroot Soup
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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