Beetroots and leeks soup

Author: Les Cultures de chez nous
Potage aux betteraves et poireaux
Preparation 30
Baking 50
Portions 6
Freezing No


  • 30 ml (2 tablespoons) of olive oil
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 5 ml (1 teaspoon) of ground cumin
  • 1 liter (4 cups) of chicken broth
  • 4 cups of red beetroots of medium sized, peeled and sliced into 4
  • 1 package of fresh parsley
  • 2 ml (1/2 teaspoon) of salt
  • 125 ml (1/2 cup) of nature yogurt or sour cream
  • Ground fresh pepper
  • Parsley leaves
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  • In a large casserole, heat oil at medium heat. Brown sliced leeks 5 minutes without coloring. Add cumin and continue cooking 1 minute. Add broth and beetroots. Cover and bring to a boil.
  • Reduce heat and simmer for 45 minutes or until beetroots tenders. Remove from heat. Reduce into puree with a mixer or a blender.
  • Remove parsley leaves but keep few for garnishing. With a mortar , reduce parsley leaves into pulp with salt. Cool down 15 minutes and use again the mortar.
  • Set mixture in a sieve and pour in a small bowl. Add yogurt and mix. Set in the refrigerator 30 minutes before serving.
  • Garnish each soup bowl with parsley pulp, fresh ground pepper and fresh parsley leaves.

Chef's notes

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