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Beetroot soup
Beetroot soup
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Prep Time:
25 minutes
Cook Time:
100 minutes
Total Time:
125 minutes
Warm up with a colorful beet and fennel soup.
Ingredients:
  • 4 beetroots, ends trimmed
  • 1 baby fennel, fronds reserved, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, finely chopped
  • 1l beef stock
  • 60ml orange juice
  • Sour cream, to serve
  • Orange zest, to serve
Instructions:
  • - Preheat the oven to 180C. - Individually wrap each beetroot in foil and place them on a baking tray. - Bake for 1 hour, or until the beetroots are tender. - Let them cool for 10 minutes. - Once cool enough, peel and coarsely chop the beetroots while wearing rubber gloves.
  • In a large saucepan, warm the oil over medium heat. Add fennel, carrot, and celery and cook, stirring, for 5 minutes until fennel softens. Stir in garlic and cook for 1 minute until fragrant. Add beetroot and stock, increase heat, and bring to a boil. Reduce heat to medium and cook for 25-30 minutes, stirring occasionally, until vegetables are tender.
  • Blend the mixture with a stick blender until smooth, then stir in the orange juice. Taste and adjust seasoning as needed.
  • Divide soup into bowls. Add a dollop of sour cream on top. Garnish with fennel fronds and orange zest. Serve right away.

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