Recipes
Beetroot soup
This striking soup showcases sweet and earthy beetroot, which is in season and at its best in January.
This striking soup showcases sweet and earthy beetroot, which is in season and at its best in January.
Cook: 30 Mins
Serves: 4
Price: £0.80 per serving
Nutritional Information
Each 284g serving contains
Energy
2329kj
196kcal
2329kj
196kcal
10%
Fat
9.1g
9.1g
Med
13%
13%
Saturates
3.1g
3.1g
Low
16%
16%
Sugars
12.5g
12.5g
Low
14%
14%
Salt
0.62g
0.62g
Low
10%
10%
of your reference intake.
Typical energy values per 100g:
820kj/196kcal
Typical energy values per 100g:
820kj/196kcal
Ingredients
2tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1tsp fennel seeds
500g bunch beetroot, roots discarded, beets peeled and chopped into roughly 1½cm cubes
800ml vegetable stock, made with 1 low-salt stock cube
1tbsp red wine vinegar
1 thick-cut slice of bread, diced into rough 2cm cubes
4tbsp 50% less fat soured cream
10g dill
Method
1
Heat 1tbsp olive oil in a large saucepan. Add the onion and sauté for 7 mins, until soft. Add the garlic and fennel seeds and fry for 30 secs before adding the beetroot. Add the stock and bring to a boil before reducing to a rapid simmer and cooking for 15 mins, until the beetroot is soft. Add the vinegar and season.
2
While the beetroot is cooking, prepare the croutons. Heat the remaining 1tbsp olive oil in a wide-based frying pan over a medium-high heat. Add the cubes of bread and fry for 4–5 mins, turning, until golden all over. Season, then tip onto a plate lined with kitchen paper.
3
Blitz the soup using a stick blender or high-speed food processor. Spoon into bowls and top with a dollop of soured cream, a scattering of dill fronds, the croutons, and a good grind?of black pepper.