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  • RECIPE MAKES: 3 portions
  • PREP TIME: 20 minutes
  • COOK TIME: 60 minutes
(Skip steps 1 + 2 if using pre-cooked beetroot).
step 1

Boil the beetroot in a pan of boiling water for 20 minutes, until soft.

step 2

Drain and remove the skin.

step 3

Chop 3 of the beetroots into quarters.

step 4

Add oil to the pan over a medium heat, add the garlic, onion, and sweet potato. Fry for 10 mins.

step 5

Add the quartered beetroot and cook for a further 5 mins. Add the vegetable stock and simmer for 20 minutes.

step 6

Blend until smooth.

step 7

Slice the remaining beetroot and stir through the soup.

step 8

Add a dollop of Violife to the top of the beetroot soup and serve.

Serve with low protein crusty bread and butter.

This recipe has been specifically designed for use in a low protein diet. Refer to labels for allergen and other product information.

  • 4 Fresh beetroot or pre-cooked beetroot (not soaked in vinegar)
  • 2 tbsp Oil
  • 2 Garlic cloves, crushed
  • 1 Onion, peeled and chopped
  • 1 Sweet potato, chopped
  • 500ml Vegetable stock
  • Salt and pepper to taste
  • 100g Violife creamy original
  • You will need a hand blender