As a result of my experimentation in the kitchen this month, I have come up with a delicious recipe for beetroot soup. It’s an easy recipe to follow and the result is simply delicious. I love the colour of this dish and I recommend crunchy croutons and a crumbling of feta as a garnish. Try it out yourself and let us know what you think.
Olive oil, for cooking
1 large onion, diced
2 cloves garlic, roughly chopped
750g fresh beetroot, peeled & diced
Salt & pepper
1.5 litre Carol’s Stock Market Vegetable Stock
Place a large pot over medium heat then add a drizzle of olive oil. Once hot, add the onion and cook, stirring occasionally, until the onions have softened. About 5 minutes.
Add the garlic and cook for another 30 seconds.
Add the beetroot and season lightly with a bit of salt and pepper then cook for about 15 minutes, tossing occasionally.
Add the vegetable stock and bring to a boil over high heat. Reduce heat to medium low and leave to simmer, uncovered, until the beetroot is tender, about 30 minutes.
Use a stick blender to blend the soup until smooth, alternatively, blend in batches in a heat-proof blender, then return to the pot once smooth. Tip: Definitely wear an apron and don’t wear your Sunday best if using a stick blender!
Taste for seasoning and add more salt and pepper if needed.
Serve hot garnished with crumbled feta and crunchy croutons.