01/06/2026
Tell us how this tastes after you tried it!
Wildeklawer Beet and Potato Soup
Serves: 6
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients:
• 45 ml butter
• 15 ml olive oil
• 2 Wildeklawer onions, chopped
• 3 garlic cloves, crushed
• 2 leeks, sliced
• 500 g Wildeklawer beetroot, peeled and diced
• 500 g Wildeklawer potatoes, peeled and diced
• 1.5 litres homemade chicken stock (preferred) or good-quality stock
• 15 ml red wine vinegar
• Salt and freshly ground black pepper to taste
• Double cream, for serving
• Chopped chives, for garnish
Method:
1. Heat the butter and olive oil in a large pot. Sauté the Wildeklawer onions, garlic and leeks over medium heat until soft and glossy.
2. Add the Wildeklawer beetroot and Wildeklawer potatoes and cook over low heat for about 10 minutes, stirring occasionally.
3. Pour in the stock and simmer until the vegetables are tender.
4. Allow the soup to cool slightly, then blend until smooth.
5. Stir in the red wine vinegar and season with salt and freshly ground black pepper.
6. Serve topped with a swirl of double cream and a sprinkle of chopped chives.
Fresh Wildeklawer beetroot, potatoes and onions come together in this vibrant winter soup, packed with flavour and perfect for colder days.
