Persian Herb & Golden Beet Broth with Salted Yogurt Recipe | Abel & Cole

Persian Herb & Golden Beet Broth with Salted Yogurt

Cooking time
Serves2 people
Persian Herb & Golden Beet Broth with Salted Yogurt

A sweet and sharp golden broth made with seasonal beetroot, caramelised onions and handfuls of herbs and spinach. Finished off with a good dollop of rich, creamy salted yogurt

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layout 1 comment


  • 2 onions
  • 1 cinnamon stick
  • 1 tbsp olive oil
  • A thumb of turmeric
  • 1 garlic clove
  • 200g golden beetroot
  • A large handful of mint, leaves only
  • A large handful of flat leaf parsley
  • 50g baby leaf spinach
  • 1 tbsp caster sugar
  • 1 ltr boiling water
  • 2 tbsp Greek style yogurt
  • 1 tsp salt + extra for seasoning
  • 1 lemon
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1. Peel and slice the onions as thinly as possible. Place a large pan on a medium heat for 1 min. When warm, drizzle in 1 tbsp olive oil and add the onions and cinnamon stick with a large pinch of salt. Cook on a really low heat for 15 mins till the onions are soft but not coloured. Stir regularly.
2. Whilst the onions are cooking, peel the turmeric root with a teaspoon then finely grate it. Peel and finely grate the garlic.
3. Peel and coarsely grate the beetroot. Finely chop the mint leaves. Finely chop the parsley stalks and roughly chop the leaves. Finely shred the spinach leaves.
4. When the onions have cooked for 15 mins, add 1 tsp caster sugar and cook for 2 mins. Add the garlic and turmeric and cook for a further 1 min, stirring. Boil the kettle.
5. Add the grated beetroot to the pan. Pour in 1L boiling water and stir. Simmer for 10 mins.
6. Put 2 heaped tbsp yogurt into a bowl and stir through 1 tsp salt.
7. After the soup has cooked for 10 mins, squeeze in the juice from the lemon and the spinach leaves. Add all but a couple of pinches of the herbs and taste the soup. Add some salt and pepper if you think it needs it but remember the yogurt is salty.
8. Ladle the soup into a couple of warm bowls. Top with a dollop of the salted yogurt each and finish with a scattering of the reserved herbs.
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Nice - light and fragrant. I think its one of those eat it straight away dishes as the vibrancy of the herbs and spinach is lost if it stands too long and the lemon is muted. Not a particularly deep flavour and the lemon juice was much needed. Needs a bit of oomph but I'm not sure what would deliver that. I will probably play around with the recipe to see if I can get a bit more flavour our of it. On the plus side I felt very virtuous eating all those lovely veg. I clarified the garlic content before cooking it but failed to notice the other anomaly - the ingredients state 1 tbsp sugar but the method says to add 1tsp sugar to the onions. I was cautious and used 1 tsp of sugar but wonder if a tablespoon is correct?