Beetroot soup
Serves: 4
PREP: 10 mins
COOK: 15 mins
share this recipe
Facebook
Twitter
Pinterest
Email
INGREDIENTS:
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
Method:
- 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.
