Beetroot soup recipe

Name: Beetroot soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h
Yield: 6-8
Cuisine: European
Ingredients: 700g raw beetroot; 25g butter; 1 onion, chopped; 1 leek, thinly sliced; 1 carrot, peeled and chopped; 1 garlic clove, chopped; 1 teaspoon fennel seeds; 1 litre chicken or vegetable stock; 3 tbsp dry sherry; plain yoghurt or sour cream to serve; chopped chives or dill to garnish

written by Caxton magazines staff September 12, 2016

Beetroot soup

Serves: 6-8 Prep Time: 15 mins Cooking Time: 2 hours 2 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

700g raw beetroot
25g butter
1 onion, chopped
1 leek, thinly sliced
1 carrot, peeled and chopped
1 garlic clove, chopped
1 teaspoon fennel seeds
1 litre chicken or vegetable stock
3 tbsp dry sherry
plain yoghurt or sour cream to serve
chopped chives or dill to garnish

Instructions

Heat oven to 200°C, 180°C fan. Trim the beetroot, wrap them in foil and place in a roasting tin. Cook for 1hr-1hr 30 minutes until tender. Remove from the oven, leave to cool, then peel and roughly chop.
Melt the butter in a large saucepan. Add the onion, leek and carrot and cook gently for 10-15 minutes until the vegetables are soft with a hint of colour. Add the garlic and fennel seeds and cook for a further minute. Add the beetroot, chicken stock, and sherry. Season with salt and pepper, stir well then bring to the boil, reduce the heat and simmer for 25 minutes. Cool the soup slightly then puree the soup in batches in a liquidiser until smooth.
To serve bring the soup back to the boil and adjust the seasoning. Serve in warmed bowls with a spoonful of yoghurt or sour cream and chopped chives or dill.

Beetroot recipe soup