Beetroot is best known as an ingredient in salads, but it is much more than that. Beetroot soup is just one example of how a wonderfully sweet vegetable can be the star of a meal.
Beetroot Soup Recipe
Beetroot soup is very quick to make, albeit a bit messy given the strong colour of beetroot juice.
The first step of preparation is to peel the beetroot. Beetroot can be peeled like potatoes, just cut off the tops and tails and then peel the remaining skin away. If you have an electric chopper, then use this. Otherwise, the beetroot should be coarsely grated. Preparing the beetroot this way significantly speeds up cooking time.
Prepare the rest of the ingredients by finely chopping the onion and garlic, and preparing the stock ready for use.
- 600g of beetroot
(3-4 tennis ball sized beets)
- 1 litre of stock
(water with one stock cube)
- 1 tin of chopped tomatoes
(or 6 fresh, peeled and chopped)
- 4 cloves of garlic
- 1 onion
- Olive oil for frying
Serves 4 – accompany with bread.
How To Make Beetroot Soup
Once all the preparation is complete, start by gently frying the onion in some olive oil over a medium heat. This is best done in a medium sized saucepan with a lid, turning occasionally. After a few minutes, the onion should brown and become transparent, and also be sweet to the taste.
Next add all the stock, garlic and chopped beetroot. If the beetroot is not completely covered top up with a little water. Bring to the boil and simmer for 8-10 minutes. At the end of the cooking time the beetroot should be soft but still have some crunch.
Lastly, add the chopped tomatoes. Bring the mixture back to the boil. As soon as the boiling point is reached the soup will be ready.
The soup is best blended before serving.
For more recipes, you may like to see this article on ‘Allotment Recipe Books‘.