Beetroot Soup
This vibrant and comforting beetroot soup recipe is filled with wonderful flavours.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 600 g raw beetroot
- 1 onion
- 1 stick celery
- 125 g carrots
- 3 Tbsp olive oil
- 2 tsp grated ginger
- 3 garlic cloves
- 2 Tbsp finely chopped tarragon leaves
- 1 litre vegetable stock
- lemon juice (to taste)
- salt & pepper
TO SERVE:
- (dairy-free) yoghurt
- walnuts
- extra tarragon leaves
Instructions
- Start by preparing the vegetables. Chop the onion. Chop the celery. Peel and chop the carrots into small chunks. Peel and chop the beetroots into small chunks.
- Heat some olive oil in a large saucepan. Add the chopped onion. Fry gently until soft. Add the celery, carrots and beetroots. Fry gently for 5-8 mins until the vegetables start to soften.
- Add the grated ginger, crushed garlic and chopped tarragon. Add to the saucepan and fry gently with the vegetables for a couple of minutes.
- Add the vegetable stock on top of the vegetables. Bring to the boil, then lower the heat to medium and cook uncovered for 20-30 mins until the vegetables are soft.
- When the vegetables are cooked, let the soup cool down a little, then transfer it to a blender and whizz until smooth.
- Return to the pan. Heat the soup back up. Season to taste with lemon juice, salt and pepper.
- Serve this beetroot soup topped with a dollop of dairy-free yoghurt, walnuts and chopped tarragon leaves.
Nutrition
Serving: 200gCalories: 795kcalCarbohydrates: 92gProtein: 16gFat: 45gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gSodium: 606mgPotassium: 3097mgFiber: 24gSugar: 52gVitamin A: 21862IUVitamin C: 56mgCalcium: 358mgIron: 10mg