Beetroot Soup Recipe

Published on 15th February 2021

This is a delicious and warming soup, I hope you enjoy it as much as I do! This soup also freezes well, so you can double or triple the recipe and freeze extra portions if you like.

Ingredients (serves 4)

2 tbsp of rapeseed oil
2 cloves of garlic
2 beetroots
2 carrots
2 leeks
1 low-salt vegetable stock cube in ~500ml of boiling water, another ~500ml of veg stock from boiled veg (or you can use 1 low-salt vegetable stock cube in a litre of boiling water instead)
Pepper
1 tsp paprika
1 tsp turmeric
2 tbsp cream cheese
Fresh basil & bread to serve

Method

Peel and chop the vegetables, then heat the oil in a saucepan and sauté the leek and garlic for 2-3 minutes.
Add the beetroot and carrot and sauté for a further 10 minutes until the vegetables have softened.
Add the spices and pepper, followed by the vegetable stock. Bring to the boil then reduce to a simmer for about 30 minutes.
Once all the vegetables are fully cooked, blitz with a hand blender and stir in the cream cheese.
Top with fresh basil, serving with toast and cream cheese is a nice option.

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