Thursday, 24 December 2015

Beetroot Soup


Not a very Christmassy blog post to post on Christmas Eve, but maybe keep this one in your back pocket for the new year when you feel the need for a health kick?

I am obsessed with beetroot at the moment, and this beetroot soup is just gorgeous. It's definitely one of the best soups I've made - earthy but sweet, with the tang from the feta setting off the beetroot nicely. It has very few ingredients, making it super easy to make, pretty clean eating, and it can be eaten hot or cold so it's perfect for taking to work too.

Serves 4


500g Beetroot
1 tin chopped tomatoes
500ml stock - I used chicken but any will do
1 red onion
olive oil
salt and pepper
feta for crumbling on top


Peel and cube the beetroot - it can take quite a long time to cook so I'd suggest err on the side of smaller cubes - and finely chop the onion. Be warned that beetroot does stain quite badly - I made this before a family party and spent ages with makeup remover trying to not look like I'd jsut murdered someone. If you need to not look like a serial killer straight after I suggest you wear gloves!

Heat a good glug of olive oil in a large pan, and add the onion. Cook for about 5-10minutes before adding your stock and beetroot. Cook the beetroot in the stock for about 20 minutes until it is soft. Add the tomatoes and cook for a few more minutes. Salt and pepper to taste then take off the heat.

Once slightly cooled use a blender to blend until smooth. Crumble some feta over the top and serve with crusty white bread.

1 comment:

Lily Lipstick said...

This looks so good! I love all things beetroot so definitely one for the book-marked recipes! x