adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beetroot soup
0 Likes
Prep Time:
Cook Time:
User Recipe: Delicious homemade spaghetti sauce cooked low and slow with fresh tomatoes, garlic, onions, herbs, and a splash of red wine. Perfect for topping pasta or as a base for lasagna. Rewritten: Slow-cooked spaghetti sauce made with fresh tomatoes, garlic, onions, herbs, and a hint of red wine. Versatile for pasta or lasagna.
Ingredients:
  • 40g unsalted butter
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 potato, chopped
  • 1 bay leaf
  • 1L chicken style liquid stock or vegetable liquid stock
  • 250.00 gm water
  • 450g canned beetroot, drained (see note)
  • Sour cream, to serve
  • Olive oil, to serve
  • Chives, to serve
Instructions:
  • In a saucepan over medium heat, melt the butter until sizzling. Add in the chopped onion and carrot, stirring occasionally, until they are softened, about 3 minutes.
  • Continuing to stir, cook the chopped potato for an additional 5 minutes.
  • Stir in the bay leaf, stock, and 1 cup of water. Bring to a boil, then simmer for 5 minutes or until vegetables are very tender.
  • Combine the chopped beetroot and simmer for 3 minutes.
  • Once the mixture has cooled slightly, remove the bay leaf. Blend the soup until smooth, and season with salt and pepper to taste.
  • Garnish with a generous dollop of sour cream, a drizzle of olive oil, and a sprinkle of chopped chives before serving.

Similar Recipes