Beetroot soup
This beetroot soup has a stunning colour and a deep, satisfying flavour. Inspired by borscht, this version is suitable for vegans.
Servings 6 people
Calories 140kcal
Equipment
- Knife
- Peeler
- Blender or hand held stick blender
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 celery sticks chopped
- 3 cloves garlic crushed
- 6 medium beetroot chopped into small dice (800g unpeeled weight)
- 2 medium potatoes chopped (350g weight)
- 1 litre vegetable stock
To serve
- handful fresh dill chopped
- 6 tablespoons oat cream or other vegan cream
- Salt and pepper to taste
Instructions
- Heat a tablespoon of olive oil.
- Add the onion and celery and stir until coated in the oil.
- Cover with a lid and reduce the heat to low. Sweat for 15-20 minutes, stirring occasionally, until soft.
- Add three cloves crushed garlic, stir and cook for a few minutes.
- Add the chopped beetroot and potato, stir well, then pour over the litre of vegetable stock. Season with salt and pepper.
- Bring to the boil.
- Reduce the heat and simmer and cook until the beetroot are soft.
- Allow to cool then transfer to a blender. Blend until smooth.
- Return to the pan and reheat. Add extra water or vegetable stock if you prefer a thinner soup. Taste and season with salt and pepper.
To serve
- Drizzle over a tablespoon of vegan cream per serving and add chopped dill.
- Serve hot with crusty bread.
Notes
*If using a handheld stick blender your soup won't turn out as smooth as it will if blended in a jug blender.
Nutrition
Calories: 140kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 83mg | Potassium: 630mg | Fiber: 4g | Sugar: 9g | Vitamin A: 38IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg