BeetrootSoup

Three Ways

Enjoy it as it is , or consider transforming it with the suggestions on pages 3 -5 .

Try a different version each day. Ideal for a packed lunch -

take the soup in a flask and put the extras in your lunch box.

This makes a big batch of a simple soup that celebrates the sweet, earthiness of

beetroot.

oil for frying

2 onions, sliced

2 celery sticks, finely diced

salt

1.2kg beetroot, peeled and chopped

3 garlic cloves, finely chopped

2 bay leaves

1 litre vegetable or chicken stock

red wine vinegar, to taste

Ingredients

Method

Basic Beetroot Soup

Warm 2 tbsp of oil in a deep pan. Add the onions, celery and a pinch of salt. Cook gently for 10 mins, until starting to soften.

1

Add the beetroot, garlic and bay. Cook for 2 more mins.

2

Tip in the stock. Bring to a simmer, cover and cook for 25 mins, or until everything is soft and tender.

3

Remove the bay leaves. Blend the soup until completely smooth - adding a dash of water if it seems too thick.

4

Taste and tweak with more salt and a dash or two of vinegar, to your liking.

5

Serves 4 generouslyPrep & cook 40 mins

2

Dark spice, sour, lactic notes from the cabbage and yogurt, fresh dill... These are all very Norse notes to play alongside beetroot. Served this way, it is also reminiscent of an

Eastern European borscht.

½ tsp caraway seeds

2 tbsp sauerkraut, preferably made with red cabbage

small bunch of dill, chopped

50ml soured cream or yogurt

rye bread, to serve

Make it… Scandi

Ingredients

MethodPlace 1 portion of soup in a pan and stir in the carraway. Bring to a simmer over a gentle heat.

1

To serve, stir in a swirl of soured cream and finish with a garnish of sauerkraut and dill. Serve the rye bread on the side.

2

Makes one portion

3

Green curry paste is a better fit than red, although the colour makes it feel

counterintuitive. The creamed coconut is an ideal way to get the flavour without diluting

everything with coconut milk.

1 tbsp Thai green curry paste

50g creamed coconut

1 lime

20g coconut flakes

small bunch of coriander, chopped

Make it… Thai

Ingredients

MethodPlace 1 portion of soup in a pan. Grate in the creamed coconut and stir in the curry paste. Bring to a simmer over a gentle heat.

1

To serve, taste and tweak with lime juice, to your liking. Garnish with coconut flakes and coriander.

2

Makes one portion

4

The nosy heat of horseradish and sharp sweetness of the apple both lift the stout,

grounded flavour of the beets. The hazelnuts echo it and add a buttery richness, too.

½ tbsp creamed horseradish

1 small, sharp apple, diced

20g chopped and toasted hazelnuts

small bunch of parsley chopped

Make it… With Horseradish, Apple

& Hazelnut

Ingredients

MethodWarm 1 portion of soup over a gentle heat and stir in the horseradish.

1

To serve, garnish with the apple, hazelnuts and parsley.

2

Makes one portion

5

Flavour friends of beetroot…

Orange

Star anise

Balsamic vinegar

Caraway

Ginger

Cumin

Horseradish

Crème fraîche

Yogurt

Share your creations!#livelifeontheveg