Beetroot soup

Beetroot soup

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

By , 21 September 2015
Beetroot soup
  • Ready in: 75 mins
  • Serves: 4
  • Price: 60p per serving
Nutritional Info
Each 463g serving contains
  • Fat 13.4
    19%
  • Sat Fat 8.7
    44%
  • Sugar 14.9
    17%
  • Salt 0.8
    13%
  • Cals 234
    12%
of your reference intake.
Typical energy values per 100g: 212kJ/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.