There's no denying beetroot is good for you, but with its delicate yet sweet flavour it is incredibly versatile in the kitchen, from tasty soups and starters through to cakes and puddings.
In this Beetroot Soup recipe, the beets partner up nicely with a toasted bread crouton slathered with tasty goats cheese, a great combination but feel free to use a cheese you like; just remember it needs to be a little punchy in flavour.
This recipe is based on one from Love Beetroot and they suggest using precooked beetroot which by all means makes a great soup. to ring the the changes try using with roasted beets for an intense flavour.
In this Beetroot Soup recipe, the beets partner up nicely with a toasted bread crouton slathered with tasty goats cheese, a great combination but feel free to use a cheese you like; just remember it needs to be a little punchy in flavour.
This recipe is based on one from Love Beetroot and they suggest using precooked beetroot which by all means makes a great soup. to ring the the changes try using with roasted beets for an intense flavour.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Ingredients:
- 500g cooked beetroot, cut into chunks, or
- 500g roasted beetroot (see note below)
- 1 large onion, diced
- 1 garlic clove, crushed
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 750ml vegetable stock
- For the croutons:
- 4 slices of baguette
- Extra virgin olive oil for brushing
- 1 garlic clove, peeled and cut in half
- 1 small goats cheese, cut into rounds
- 4 sage leaves, shredded
Preparation:
- Preheat the oven to 200°C/gas 6.
- In a large, heavy bottom saucepan, gently heat the oil to hot but not burning. Add the onion and sweat gently until soft - around 10 minutes. Be careful not to burn the onions.
- Meanwhile, brush the bread slice on both sides with olive oil and bake in the preheated oven for 10 minutes or until lightly crisp.
- Once soft, add the crushed garlic to the onions in the pan and cook gently for a further minute.
- Add the beetroot, stock and balsamic vinegar to the onions and garlic and bring to the boil and simmer for a couple of minutes.
- Using a food processor, liquidiser or hand blender, blend the soup until really smooth and keep warm.
- Rub each slice of bread on both sides with the cut garlic cloves. Top each slice with a round of goats or your chosen cheese. Sprinkle with the shredded sage leaves and a drizzle of olive oil. Return the croutons to the oven for a few minutes until the cheese has begun to melt.
- To Serve: pour the soup into warmed bowls and float a crouton on top and serve immediately.
