Beetroot Soup
Beetroot - Packed with essential nutrients, beetroots are a great source of fibre, folate, manganese, magnesium, calcium, potassium, iron, and vitamin C and A. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.
I enjoy them cooked, cold on a salad and as a side but this is the first time I have made a warm tasty soup from beetroot. Its a very easy quick recipe and if you are fond of beetroot you’ll love it!
Beetroot Soup
Ingredients
A good knob of butter
1 onion, finely chopped
1 carrot, chopped
1 potato, peeled, chopped
1 bay leaf
1L chicken or vegetable stock
450g beetroot drained, roughly chopped
Creme fraiche or sour cream and finely snipped chives or sliced scallions
Extra virgin olive oil to drizzle
Method
Heat the butter in a large saucepan over medium heat. Add the chopped onion and carrot and sauté for a few minutes until slightly softened. Add the chopped potato and cook for another 5 minutes. Add the stock and bay leaf and 250ml water. Bring the soup to the boil, then cook until the vegetables are tender. Add the chopped beetroot and simmer for about 5 minutes. Allow the mixture to cool slightly, then discard the bay leaf.
Blend the soup until smooth. Season soup to taste, add a little extra water if it’s too thick.
To serve top each bowl with a dollop of creme fraiche or sour cream, and some chopped chives or scallions then drizzle with extra virgin olive oil.
