Beetroot soup

Zupełnie inny barszczIngredients (4servings):

  • 500g beetroot, peeled and grated coarsely
  • 400ml vegetable stock
  • 3 cloves garlic, peeled
  • 1 medium onion, peeled and finely chopped
  • 250ml soya cream
  • 4 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 3 teaspoons savory (GF)
  • ½ teaspoon nutmeg (GF)
  • sea salt
  • freshly ground black pepper (GF)
  • a pinch of chilli (GF)
  • a handful fresh coriander, leaves picked

 

 

Scenario:

Heat the olive oil in a pan and add the onion. Cook for a few minutes until soft. Add the beetroot and garlic cloves, cook for a further 5 minutes. Add the stock and lemon juice, bring to the boil. Season with savory, nutmeg, salt, a pinch of chilli and freshly ground black pepper. Simmer gently for 30 minutes until the beetroot is tender. Remove from the heat, add soya cream, stir.

Transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary. Divide between four bowls, sprinkle with coriander and serve.

 

 

GF – make sure the ingredient doesn’t contain traces of gluten!

 

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3 Responses to Beetroot soup

  1. David says:

    Wonderful!

  2. LeslieK says:

    Jeeeeez, way cool!

  3. Nelson says:

    Looks soooooo creamy, so tasty O_o

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