Beetroot soup

Beetroot soup

A hearty meal in a bowl that's perfect for a cold day

By , 21 September 2015

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Beetroot soup
  • 1 Hour 15 Mins
  • Serves: 4
  • Price: 60p per serving
Nutritional Info
Each 463g serving contains
  • Energy

    979KJ

    234KCAL

    12%
  • Fat

    13.4g

    low

    19%
  • Saturates

    8.7g

    high

    44%
  • Sugars

    14.9g

    low

    17%
  • Salt

    0.80g

    low

    13%
of your reference intake.
Typical energy values per 100g: 211kJ/51kcal.
Ingredients
  • 250g raw beetroot, peeled and grated
  • 150g red cabbage, shredded
  • 1 medium potato, peeled and diced
  • 850ml vegetable stock
  • 1 tbsp red wine vinegar
  • 2 tbsp tomato purée
  • 25g butter
  • 1 carrot, diced
  • 1 small red onion, finely chopped
  • 1 tbsp brown sugar
  • 150ml sour cream, to serve
Method
  • Put the beetroot, cabbage, potato, stock, vinegar and tomato purée in a pan. Cover, bring to the boil and simmer gently for 40 minutes.

  • In another pan, melt the butter, add the carrot, onion and sugar and cook over a low heat for 5 minutes.

  • Add the onion mixture to the beetroot, then cover and simmer for a further 20 minutes.

  • Remove the pan from the heat, let the soup cool slightly, then purée in a blender. Reheat to serve, pour into bowls and finish with a swirl of sour cream.