Creamy beetroot Soup
It's all about the colour with this vibrant beetroot soup. Smooth and creamy, Its full of wholesome goodness and perfect for warming you up this winter.
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 onion peeled and chopped
- 2 cloves garlic peeled and sliced
- 1 leek chopped
- 1 celery stick chopped
- 1 carrot peeled and diced
- 4 large beetroots peeled and diced
- 2 tbsp balsamic vinegar
- 1.5 L vegetable stock
- ½ tsp nutmeg
- 200 ml cream
- 2 tbsp dill finely chopped
- Toasted croutons to serve
Instructions
- Heat oil in a large heavy based saucepan over medium heat. Add onion, garlic, leek and celery and cook for a few minutes until the vegetables begin to soften.
- Add carrot and beetroot and stir to combine. Add vinegar, stock and nutmeg. Season well then turn up the heat and bring to the boil. Reduce heat to low and simmer for 50 minutes or until the beetroot is soft.
- Remove from heat and allow to cool for a few minutes before using a stick blender to process until smooth.
- Stir through 100ml of the cream. Ladle into bowls. Drizzle with extra cream, top with toasted croutons and dill.
Notes
Have you made this recipe? Don't forget to tag me @mrsfoodiemumma using the hashtag #mrsfoodiemumma
For a quick and easy toasted crouton recipe check out my creamy pumpkin soup with thyme and garlic croutons