Simple beetroot soup recipe
This vibrant crimson and delicious soup makes use of currently available Winter root vegetables.
For 4 – 6
- 500g beetroot, washed, peeled and cut into 2cm chunks
- 250g onions, peeled and sliced
- 250g carrots, washed, peeled and cut into 2cm chunks
- A small bunch of parsley
- Water
- Salt and pepper
- Some creamed horseradish, plain yogurt or Labneh
Put all the vegetables into an appropriately sized pan (with a lid) and cover with water.
Remove the stalks from the parsley and add them to the pan. Chop the parsley leaves finely and store them in the fridge until the soup is ready.
Bring the pan to the boil and then cover and reduce the heat to simmer until all the vegetables are meltingly tender – about an hour. Check occasionally to make sure the vegetables are still covered in water – if not add some.
Remove from the heat and allow to cool a little, then blend to a smooth soup. You may need to do that in batches.
Taste the soup and add salt and pepper if you like.
Serve hot with a spoonful of the creamed horseradish, yogurt or labneh swirled into each bowl and add some of the chopped parsley or other herbs if you like. Thyme leaves or chopped coriander would both be very good.
