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Photo of Beetroot and potato soup with pumpernickel crumb by WW

Beetroot and potato soup with pumpernickel crumb

4 - 6
PersonalPoints™ per serving
Total Time
1 hr 35 min
10 min
1 hr 25 min



600 g, halved

Pumpernickel bread

50 g, crumbled

Olive oil

1 tbs


1 whole, thinly sliced

Sebago potato

400 g, chopped

Vegetable stock

4 cup(s), (1L)

Low-fat ricotta cheese

100 g

Skim milk

1½ tbs

Fresh chives

1 tbs, chopped


  1. Preheat oven to 200°C or 180°C fan-forced. Wrap beetroot in foil and place on a baking tray. Bake for 1 hour or until tender. Set aside until cool enough to handle. Peel and coarsely chop beetroot.
  2. Meanwhile, place bread on a baking tray. Bake for 10 minutes, turning halfway through cooking, until crisp. Set aside to cool.
  3. Heat oil in a large saucepan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add beetroot, potatoes and stock and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes or until potato is tender. Using a stick blender, blend soup until smooth.
  4. Meanwhile, combine ricotta and milk in bowl. Swirl cheese mixture through soup and top with pumpernickel and fresh chives.


Pumpernickel is a dark, dense German bread made from coarsely ground rye grains. If unavailable, use a dark rye bread.