Beetroot and Mint Soup with Yogurt and Chilli Oil

Claire beetroot mint soup Claire beetroot mint soup

Beetroot is an excellent source of folic acid as well as fibre, manganese and potassium. It tastes pretty good too. 

6 people 5 minutes 10 minutes


  • 4 - Beetroot
  • 1 pinch Black Pepper
  • 2 cloves Garlic peeled
  • 1 tbsp Greek Yoghurt to serve
  • 1 litre Hot Water
  • 1 - Lemon juice only
  • 200 ml Olive Oil
  • 2 - Red Chilli
  • 1 pinch Salt
  • 3 tbsp Soy Sauce
  • 3 - SuperValu Avocado
  • 2 cm SuperValu Fresh Ginger
  • 1 bunch SuperValu Fresh Mint
  • 3 - SuperValu Large Flat Mushrooms


  1. Pour the olive oil into a small pan and warm it gently over a low heat for 5 minutes. Pierce the chillies a couple of times with a sharp knife and drop them into the warm oil. Leave to cool, then pour into a clean jar. The oil is ready to use straight away, but will keep in a cool, dark place for 3 weeks. The oil does get hotter the longer you leave it!
  2. Wearing plastic gloves to protect your hands from staining, peel the beetroot and place them in a blender.
  3. Halve the avocados, remove the stones and scoop out the flesh, then place in the blender with the beetroot.
  4. Pick off the best leaves from the mint stalks and add to the blender along with the rest of the ingredients except the yogurt. Whizz until very smooth.
  5. Pour into bowls, then add a swirl of yogurt and a few mint leaves and drizzle with some of the chilli oil. 
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