First course

Provençal Beetroot Soup

Name: Provençal Beetroot Soup
Total time: 27 min
Ingredients: 2 piece Beetroot; 23 ml Sunflower oil; 203 g Yam; 1 bunch Dill; 7 g Sea salt; 2 piece Cucumber; 2 g Smoked paprika; 62 ml Sour cream; 242 ml Vegetable stock

by Andrii M.

Cooking time27 min

Calories770 kcal / portion

Creation dateJul 29, 2026

Rating

Beetroot2 piece86 kcal
Cucumber2 piece90 kcal
Dill1 bunch13 kcal
Sea salt7 g0 kcal
Smoked paprika2 g6 kcal
Sour cream62 ml123 kcal
Sunflower oil23 ml203 kcal
Vegetable stock242 ml10 kcal
Yam203 g240 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A cream bowl built around beetroot, simmered with yam and cucumber in a fragrant vegetable stock. 1. Warm sunflower oil in a large pot and sweat yam and cucumber with beetroot until softened. 2. Pour in the vegetable stock, season with sea salt and smoked paprika, and simmer for 27 minutes. 3. Stir in sour cream off the heat for a silky finish. Finish with dill and serve piping hot.

Allergens

Milk