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Tuesday, April 22, 2008

Beetroot Soup

When I was first introduced to beetroot soup, I wasn't sure how I would like it as I always thought of beetroots are for using in salads. I have to say that I was pleasantly surprised and found that I really liked this soup. A lot of beetroot soups are to be served cold, but this is one that is served hot and I love it. I am sure that it was my girlfriend Judy who made it and now it has become a favourite to have. I serve it with some little seed dinner rolls but crusty bread would also be great.


40g butter
1 brown onion - chopped
1 carrot - chopped
1 desiree potato - chopped
1 bay leaf
4 cups chicken or vegetable stock
450g tin of baby beetroots - chopped
1 cup water
sour cream
croutons (I like to make wholemeal ones)
sea salt and cracked black pepper to taste
extra virgin oil for decorating


Melt butter in large pot. Add onions and carrots and cook over low heat for 3 minutes. Add the potato and cook a further 5 minutes. Add bay leaf, stock and water then increase heat to medium - high and bring to the boil. Cook a further 5 minutes or until vegetables are tender. Add the chopped beetroot and simmer for approx 3 minutes. Cool down then blend with either a hand held or bench blender until smooth and creamy. Season to taste and add extra water if soup is too thick. Serve with a dollop of sour cream, some croutons and a drizzle of olive oil to decorate top.