Recipe: Beetroot Soup

Beetroot soup with horseradish sauce

This Beetroot soup recipe is a source of calcium, iron and vitamins A and C. As well as a source of folic acid and fibre, manganese and potassium.  Don’t overlook the greens as they can be cooked up and enjoyed in the same way as spinach.

Blitz the beetroot in a blender, or food processor if you can to save that there’s been a massacre in the kitchen look.  Use fresh or prepacked beetroot, just don’t use the pickled stuff

Ingredients

500g beetroot
2 carrots
1/2 tbsp olive oil
1 white onion
1 litre vegetable stock

Method

Trim, peel and chop the beetroot, carrots and potatoes into similar size chunks.
Heat the olive oil in a large saucepan.
Add the onion and fry gently for 2-3 minutes.
Add the beetroot and carrots.
Fry until cooked through.
Add the stock and bring to the boil.
Reduce heat to a simmer for 20 minutes or until the vegetables have cooked through.
Blend the soup until smooth.
Serve, delish topped with a spoonful of horseradish sauce.

Recipe: Beetroot Soup

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Ingredients

  

• 500 g beetroot
• 2 carrots
• 1/2 tbsp olive oil
• 1 white onion
• 1 litre vegetable stock

Instructions

 

• Trim, peel and chop the beetroot, carrots and potatoes into similar size chunks.
• Heat the olive oil in a large saucepan.
• Add the onion and fry gently for 2-3 minutes.
• Add the beetroot and carrots.
• Fry until cooked through.
• Add the stock and bring to the boil.
• Reduce heat to a simmer for 20 minutes or until the vegetables have cooked through.
• Blend the soup until smooth.
• Serve, delish topped with a spoonful of horseradish sauce.

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