Beetroot Soup Recipe

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Serves4–6
SkillEasy
Preparation Time15 mins
Cooking Time2 hours
Total Time2 hours 15 mins
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Beetroot soup is so vibrant in both colour and flavour and is perfect for impressing guests and livening up a dreary winter's day, what's not to love! By baking the beetroot this recipe allows you to really taste the depth of the flavour as it comes to life. It can be made so quickly for a quick dinnertime meal and any leftovers work well for a chilled or warm lunch. The yoghurt to serve adds to the delicacy of the soup and adds to an even creamier texture.

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HOW TO MAKE BEETROOT SOUP

Method

  1. Heat oven to 200C, 180C fan, 400F, gas 6. Trim the beetroot, wrap them in foil and place in a roasting tin. Cook for 1hr-1hr 30 minutes until tender. Remove from the oven, leave to cool, then peel and roughly chop.

  2. Melt the butter in a large saucepan. Add the onion, leek and carrot and cook gently for 10-15 minutes until the vegetables are soft with a hint of colour. Add the garlic and fennel seeds and cook for a further minute. Add the beetroot, chicken stock, and sherry. Season with salt and pepper, stir well then bring to the boil, reduce the heat and simmer for 25 minutes. Cool the soup slightly then puree the soup in batches in a liquidiser until smooth.

  3. To serve bring the soup back to the boil and adjust the seasoning. Serve in warmed bowls with a spoonful of yogurt or sour cream and chopped chives or dill.

Ingredients

  • 700g(1 ½ lb) raw beetroot
  • 25g (1oz) butter
  • 1 onion, chopped
  • 1 leek, thinly sliced
  • 1 carrot, peeled and chopped
  • 1 garlic clove, chopped
  • 1 teaspoon fennel seeds
  • 1 litre (1 ¾ pt) chicken or vegetable stock
  • 3 tbsp dry sherry
  • Natural yogurt or sour cream to serve
  • chopped chives or dill to garnish
Top Tip for making Beetroot Soup

The finely grated zest and juice of an orange can be used to replace the fennel seeds if preferred.

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