You may not think of using beetroot to make soup, but this is a slightly spicy version which is great any time of the year.
Amount Per Serving % Daily Value*
Calories 82 4%
Calories from Fat 22
Total Fat 2.5g 3%
Saturated Fat 0.4g 2%
Unsaturated Fat 2.0g
Trans Fat 0.0g
Total Carbohydrate 14.2g 4%
Dietary Fibre 3.4g 13%
Protein 2.0g 4%
Cholesterol 0.0mgs 0%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 600 g (20 oz) beetroot, cooked or uncooked
- 750 ml (25 fl oz) of vegetable stock
- 1 red onion, chopped
- 1 carrot, diced
- 1 garlic clove, chopped
- Juice of ½ lemon
- ½ tsp chilli powder
- 1 tbsp chopped parsley
- 1 bay leaf
- 1 tbsp olive oil
- Peel and chop the beetroot. It is definitely best to wear gloves for this unless you want purple hands. Purple hands… Isn’t that a song by Prince? I digress…
- Heat the oil in a pan and sauté the onions and garlic for 5 minutes. Add the chilli powder and cook for a further minute.
- Add in the stock, beetroot, carrot, lemon juice, parsley and bay leaf. Bring to the boil, cover and simmer for about 40 minutes.
- Leave the soup to cool slightly, remove the bay leaf, then use a hand blender to make the soup smooth OR make smooth in a food processor.
- Season and bring back to the boil before serving.
You can add a blob of whipped cream or crème fraiche into the bowl, and sprinkle with parsley.
Some people prefer not to whizz the soup at all, while others will whizz half the soup to make it thick but also give it a chunky texture. It’s all a matter of personal preference.