Beetroot, Juniper & Pear Soup
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Prep: 20 mins
Cook: 35 mins
Blushing, earthy beetroot is sweetly complimented by juicy pears and gently floral juniper berries in this striking yet subtle seasonal soup.
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200 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 1 carrot
  • 300g beetroot
  • 2 bay leaves
  • 8 juniper berries
  • 1 vegetable stock cube
  • 1 pear
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Peel and finely chop the onion. Scrub and finely dice the carrot.

  • 2.

    Set a large pan over high heat. Add 1 tbsp oil and stir in the diced veg. Add a pinch of salt and pepper. Lower the heat. Cook for 5 mins, stirring a few times, till the veg start to soften.

  • 3.

    While the veg fry, peel the beetroot and dice it. Add to the pan with the bay leaves and juniper berries. Cook for 5 mins, stirring once or twice. Crumble in the stock cube. Add 800ml boiling water. Bring to the boil.

  • 4.

    Pop a lid on the pan. Simmer for 20 mins or till the beetroot is tender right the way through.

  • 5.

    While the beetroot simmers, peel, core and dice the pear. Remove the bay leaves from the pan and add the pear. Simmer for 5 mins to soften the pear, then use a hand-held blender to blitz the soup in the pan, or ladle it into a blender to blitz. Taste and adjust seasoning to your liking. Ladle into warm bowls to serve.

  • 6.

This recipe is from
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