Whole Beetroot Soup



½ large onion – peeled and diced

  • 3 cloves garlic – peeled and crushed
  • 1 bunch baby beets with tops (Janefield Hydroponics)
  • 2 tablespoons coconut oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 Tablespoon cumin seeds
  • 3 cups vegetable stock
  • ½ Tablespoon balsamic vinegar

Aged Airedale Sourdough

  • 1 loaf Pane maggia sour dough (Beano’s Bakery)
  • 1 wedge Aged Airedale or goats chevre (Whitestone Cheese
  • Sprig fresh thyme
  • Drizzle extra virgin olive oil


  1. Place onion and garlic in a medium sized pot with the coconut oil, salt and pepper and cook on a medium heat until translucent.
  2. Remove the stems and leaves off the baby beets and set aside. Peel the baby beetroot and cut into quarters.
  3. Add the beetroot and cumin seeds to the pot and continue to cook it out.
  4. Slice the leaves and stems and add to the pot.
  5. Cook out until the greens are well wilted and the beets beginning to soften, then add the stock and vinegar.
  6. Cook until the beets are soft and blend with a stick blender.
  7. Taste and season.
  8. Serve with aged airedale cheese or goats chevre sour dough (recipe follows).



Aged Airedale Sourdough

  1. Preheat the oven to 180 degrees celsius.
  2. Slice bread into 1cm thick slices.
  3. Slice Aged Airedale or goats chevre and place on top of the bread.
  4. Toast on a baking tray in the oven until toast is crunchy and cheese is melted.
  5. Drizzle with olive oil and top with a few of the thyme leaves.
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