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Soups Cream Soup Healthy Beetroot Soup
Soups Cream Soup Healthy Beetroot Soup
Ingredients:
- 600g fresh beetroot, peeled and grated
- 1.5 litres vegetable stock
- 1 onion, chopped small
- 1 tbsp sunflower oil
- 2 celery stalks, chopped small
- 1 tbsp freshly chopped dill
- 300g potatoes, peeled and diced
- salt and pepper
- 100ml soured cream
Method:
- Firstly heat the sunflower oil in a large pan and gently fry the celery, potatoes, onion and beetroot for around 5-6 minutes. Stir constantly.
- Next add the vegetable stock and bring to the boil. Cover the pan and simmer for around 35 minutes.
- Using a liquidiser or hand blender, blend the soup until nice and smooth. Return to the pan / heat and warm through again. Stir in the dill and season to taste.
- When you are ready to serve the beetroot soup, add a tablespoon of soured cream in the centre of each soup and top with a sprig of dill for garnish.
Thank you to Mary Wild for this recipe.
