Beetroot soup with feta, radish & croutons

Beetroot soup with feta, radish & croutons

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(5 ratings)

Prep: 20 mins Cook: 50 mins - 55 mins plus 2 hrs chilling (optional)


Serves 4

Blitz this vibrant vegetarian soup to a smooth consistency, then serve hot or cold, with raw radishes and toasted sourdough for added crunch

Nutrition and extra info

  • soup only
  • Vegetarian

Nutrition: per serving

  • kcal403
  • fat13g
  • saturates4g
  • carbs52g
  • sugars25g
  • fibre11g
  • protein15g
  • salt2.9g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 1kg fresh beetroot, peeled and diced (wear rubber gloves to stop your hands turning pink)



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 1½ l vegetable stock
  • ½ small loaf sourdough bread, diced into large croutons
  • 100g radishes, finely sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 100g feta, crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…


  1. Heat 1 tbsp oil in a large saucepan and add the chopped onion, frying for 5 mins until slightly softened. Add the garlic, stirring to combine for 1 min, then toss in the beetroot and cook for 15 mins.

  2. Pour in the stock and bring to the boil. Once boiling, reduce the heat and simmer uncovered for 30 mins or until the beetroot is tender. Season well and leave to cool a little before blending.

  3. Meanwhile, heat the grill to high and put the sourdough croutons on a baking sheet drizzled with the remaining 1 tbsp oil and toast until golden. Whizz the soup until smooth using a hand blender.

  4. If serving the soup chilled, leave to cool completely and chill for a couple of hrs before serving. If serving hot, warm through in the pan for 2-3 mins. Serve in bowls or mugs with the croutons, radishes and crumbled feta scattered over. 

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Comments, questions and tips

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Miranda Mom's picture
Miranda Mom
26th Dec, 2019
So good. I made this as a course in Christmas dinner, and to increase the festiveness, I garnished with drips of thinned sour cream and arugula pesto. It looked like Christmas themed tie-dye and everyone enjoyed it.
1st Jun, 2019
Really tasty soup. Mine was quite watery, so I’ll use less water next time.
10th Sep, 2018
I didn’t bother with the feta, radishes or sourdough- just had it as a simple soup! It was delicious and very smooth. I think dicing the beetroot fairly small is a good idea as it can take a long time to become tender otherwise. My children loved it.
9th Sep, 2016
Delicious, smooth soup. Very good for using up a beetroot glut!
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