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