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Beetroot soup

Nothing is more satisfying on a cold winter’s day than a really tasty soup and if you’re a fan of beetroot than this is the one for you.

 Serves 4

Preparation time:  10 minutes

Cooking time:  15 minutes

You’ll need:

2 tbsp extra virgin olive oil

1 large onion, diced

1 large carrot, diced

1 stick of celery, diced

1 garlic clove, crushed

500g cooked beetroot (2 packets), cut into chunks

500g of ripe tomatoes, halved

750ml vegetable stock

1 tbsp balsamic vinegar

2 sprigs of thyme, leaves removed

Salt and pepper

Optional: Double cream

What to do:

In large saucepan, sweat the onion, carrot and celery gently in the olive oil until it softens. This will take around 10 minutes – be careful not to burn the onions, you are not trying to caramelize them.

When the onions are soft, add the crushed garlic to the pan and gently fry for a further minute and then add the beetroot, tomatoes, stock, balsamic vinegar, and thyme leaves.

Bring to the boil and simmer for a couple of minutes.

Using a liquidiser or stick blender, blend the soup until really smooth.

Pour the soup in bowls and serve immediately.

Optional: drizzle a small amount of double cream on top of the soup for some added decadence.

Recipe courtesy of: Love Beetroot

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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