Cold Beetroot Soup

By Miss Friday's Feast

This recipe is perfect for Summer. It's super quick and easy to make and is best served cold.

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Arugula Beet Salad with Walnuts

Ingredients

4 large beetroot
1 tbsp olive oil
3 - 4 sprigs of thyme
1 large green chilli, finely chopped
100ml vegetable stock
300ml single cream
2 spring onions
Salt and freshly ground black pepper

Details

servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget

Preparation

Step 1

Wash and trim the leaves and stalks from the beetroot. Dice the beetroot into cubes and place in a roasting tin, drizzle with olive oil and the thyme - season well.

Step 2

Roast the beets for 40 minutes until perfectly tender.

Step 3

Transfer the cooked beets to a big bowl, add the chilli and blend using a stick blender until you have a smooth purée.

Step 4

Slowly add the vegetable stock and leave to cool a little.

Step 5

Add the cream and purée until smooth.

Step 6

Place the puréed soup into the fridge and chill completely before serving.

Step 7

Snip the spring onions over the soup to garnish and add a little cream if desired.

Do not discard the beetroot stems or leaves - the stems can be sliced and fried in butter for 10-15 minutes and the leaves boiled for a minute. Add the leaves to the steams and butter and serve on the side. These also make a great side for steak.