This beetroot soup is one of the tastier ones I’ve had, keep in mind I’ve used freshly picked pesticide free beetroots which uplevel the flavour tremendously along with a good quality organic stock and organic herbs and garlic. Be sure to salt to taste, I’ve ruined a batch before by adding 1 teaspoon of salt straight in and it was too salty.
I also find I need to play with the amounts of lemon and cumin as it depends on the the sourness of the lemons and the sweetness of the beetroots. Beets used when in season will make the tastiest soup.
Recipe- Serves 2
3 Tablespoons Olive Oil
450 grams organic Beetroots peeled, diced and boiled
2 Onions thinly sliced
4 cloves minced garlic
2 Teaspoons Cumin
1 Teaspoon Coriander (optional)
1/2 to 1 teaspoon salt
4 Cups organic vegetable or chicken stock
1/2 to 1 lemon- juiced (to your taste)
Garnish with fresh Dill & Parsley
1. Peel, dice and boil beetroots until tender
2. Over a medium-high heat, sizzle 3 tablespoons of olive oil in a large saucepan, add onions, and sauté for 5 to 8 minutes until onions start to sweat and brown lightly.
3. Off the heat and divide the onions, placing 3/4 in a blender and leaving the other half in the pan. (I blitzed all my onion for a smoother soup, if you want the same, ignore this step)
4. In the blender, combine the cooked beetroot, garlic, cumin, coriander, salt, and vegetable stock with the sautéed onions and blend until everything is well combined and smooth.
5. Add the blended mixture to the saucepan with the rest of the sautéed onions and stir until well combined. Then heat until the soup comes to a low boil, adding more vegetable stock if it’s too thick. Finish with lemon juice to taste & dill, and/or parsley.
TIP- go slowly with the lemon juice and keep tasting till it’s at your liking. It adds a lovely lift to the soup but can ruin it if you add too much.