Beetroot soup

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Prep time:

Cook time:

Serves: 4

By Smithy

0

Ingredients

  • 1/2 onion, per person

  • 1 pinch black pepper

  • 1 clove garlic, per person

  • 1 handful thyme

  • 1 tsp powdered stock, or enough stock to cover the beetroot

  • 2 large beetroots, per person

  • 1 tbsp creme fraiche, or yoghurt

Method

  1. Fry the onions and then garlic until lightly browned.
  2. Add the sliced beetroot and cover with stock.
  3. Throw in the herbs and pepper and cook until the beetroot is soft.
  4. Either liquidize or leave chunky or use a potato masher to mash for a chunky-ish soup.
  5. Serve with cream/creme fraiche or yogurt.
  6. Can be served cold with some cucumber added to the cream/creme fraiche or yogurt.

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Soup

  • Low fat

  • Kids can help

  • Make Ahead

  • Can Freeze

Avg. user rating:

4/5

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