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Beetroot & Carrot Soup

Updated: Jun 5

This impressive and delicious soup might appear difficult, but it's quite easy to whip up with a few simple fresh ingredients! Jam-packed with nutrients, this mix of lovely veggies gives you a creamy, savoury and flavourful soup the enjoy with your cheese bread.

What you'll need:

  1. Cristiana & Co cheese bread (flavour of your choice!)

  2. 3x Beetroots

  3. 2x Carrots

  4. 1x Onion

  5. 1x Clove of garlic

  6. Free Range Chicken Bone Broth (we used the brand "The Goods"!)

  7. Olive Oil

  8. Meredith Dairy Traditional Greek Yoghurt

  9. Fresh Parsley

  10. Salt & Pepper


  1. Peel onion, beets and garlic!

  2. Roughly chop your beets, carrots (with skin on), onion and garlic

  3. Drizzle a heavy bottom pot with olive oil and fry the onion and garlic until golden

  4. Add carrots and beetroot, season with salt & pepper and cook for about 8-10 minutes until everything starts to caramelise

  5. Add in your bone broth (or water) to cover vegetables and let simmer

  6. While your veggies are cooking, preheat your oven to 210C fan-forced and take your cheese bread from the freezer and put them into the oven with a cooking time of 12-minutes!

  7. Once your veggies are nice and soft, add everything together into a food processor and mix well

  8. Adjust your salt and pepper if needed!

To Serve:

  1. Add your Beetroot & Carrot Soup into a bowl of your choice

  2. Drizzle a good quality extra virgin olive oil on top

  3. Add a spoon of yoghurt and lightly mix into the soup

  4. Add chopped fresh parsley to the top

  5. Grab your freshly baked cheese bread and add them to your table as a beautiful side dish to your soup

  6. Enjoy!

Stock up your freezer today with our all-natural, wholesome and deliciously cheesy Brazilian Cheese Bread.

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