Beetroot and watercress soup

Course Soup
Cuisine Dutch
Servings 10 pax


Beet soup:

  • 500 g gekookte rode bieten
  • 1 Rode ui Chopped
  • 750 Ml ongezouten groentebouillon or water
  • 1 tsp Venkelzaad
  • 1 friszure appel Elstar
  • 1 Tblsp Citroensap

Watercress soup:

  • 2 Sjalots Chopped
  • 25 g Boter
  • 500 Ml Kippenbouillon
  • 200 g crumby potatoes peeled and diced
  • 100 g Water cress thick stems removed
  • 2 Tablespoon Crème fraiche
  • Nootmuskaat
  • Cayenne pepper


  • This two-color soup can be made with the half of the salt that you would normally need for a good taste. By making the red-coloured beet soup entirely without salt and with a salted green watercress soup. The contrast in salinity between the two soups increases the salt awareness which means that you need less salt in total.

Beet soup

  • Keep a beetroot separate and cut the rest into cubes. Fruit the red onion in the oil for a few minutes and add the cubes of beetroot and the fennel. Bake for a few minutes and pour in the broth. Bring to the boil and let the soup cook gently for 15 minutes.
  • Cut the apple into small cubes (0.5 centimeters) and add half of them to the soup. Cook for 5 minutes and blend the soup with a hand blender.
  • Also cut the withheld beetroot into small cubes and mix with the apple cubes. Mix in the lemon juice and season the salad with a little salt and pepper.

Watercress soup

  • Make the watercress soup by fruiting the shallots in the butter in a pan. Add the stock and earth potato cubes and bring to the boil. Cook gently for 15 minutes. Add the watercress (leave a few nice leaves to garnish) and crème fraîche and mash with a hand blender. Season the soup with salt, cayenne pepper and nutmeg.


  • First pour a bottom of the beet soup into a deep plate. With the same quantity of watercress soup make a nice swirl in the beet soup. Spoon a little of the beetroot apple salade into the soup and garnish with a sprig of watercress.
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