Beetroot Soup

Cook time

23 minutes




  • 1 Tbs oil
  • 1 red onion, diced
  • 4 garlic cloves, crushed
  • 5cm fresh ginger, peeled and sliced
  • 2cm fresh turmeric, peeled and grated
  • 500g beetroot, peeled and diced
  • 2 carrots, peeled and diced
  • 1 small fennel bulb, chopped (keep fronds for garnish)
  • 1 green apple, peeled and diced
  • 3 cups vegetable stock
  • Salt and pepper to season
  • Garnish with crème fraiche, fennel fronds and pepitas


  • Prep time: 5 minutes
    Cook Time: 23 minutes
    Serves: 6
  • Step 1Press SAUTE on the Express Crock XL Multi-Cooker and adjust time to 3 minutes. Press START/STOP and allow to preheat.
  • Step 2Add oil, onion, garlic and ginger to the cooking pot. Sauté for 3 minutes.
  • Step 3Add the beetroot, carrots, fennel, apple and stock. Season. Press START/STOP.
  • Step 4Secure the lid, ensuring the steam release valve is in the seal (closed) position. Select SOUP adjust time to 20 minutes and press START/STOP.
  • Step 5Once the Express Crock XL Multi-Cooker has finished cooking, allow the pressure to release for 10 minutes.
  • Step 6With a stick blender, blend soup to a thick consistency and serve topped with creme fraiche, pepitas, salt and pepper

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