Beetroot Soup Food

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

BEETROOT SOUP

Steps:

• Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil. Roast them for 25-30 minutes at 190°C/375°F/Gas mark 5 until soft and pulpy. Rub through a sieve to remove the skin and pips. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender. Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary. Reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.

SPICY BEETROOT SOUP

Steps:

• melt the butter and gently fry the beetroot, onion, ginger and carrots in a pan for 5-6 minutes.
• stir in the spices and cook for 1-2 minutes.
• add the stock and tomatoes and season with black pepper.
• cover and simmer for 30 minutes until the beetroot is tender. Liquidise in a blender and stir in the creme fraiche.
• Ladle into dishes and garnish with a dollop of creme fraiche and sprig of rosemary.

BEETROOT AND BUTTER BEAN SOUP

Steps:

• Heat oil and soften the onion for 5 minutes.
• Add beetroot and stir for a couple of minutes.
• Add stock and bring to boil. Simmer for 40 minutes until tender.
• Add beans, orange juice and zest and cook for 10 minutes.
• Blend until smooth and add the lemon juice.
• Serve with the yoghurt swirled in (if using).

BEET SOUP

Steps:

• Cut the vegetables in small pieces.
• Melt butter in large saucepan. Add onion, celery and carrots (or potato) and sauté a few minutes.
• Add sugar and vinegar. Mix and cook for about 1 minute.
• Add the diced beets.
• Add water or chicken bouillon until the liquid reaches over the vegetables (if you want a thicker soup, don't add too much liquid - if you want a lighter soup, add more!).
• Add salt and pepper.
• Bring to a boil and cook for about 15 minutes.
• Process the soup in a blender or food processor.
• Enjoy!