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Beetroot soup

Name: Beetroot soup
Total time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion chopped; 2 celery stalks trimmed and sliced; 1 garlic clove chopped; 1 large parsnip peeled and grated; 6 small raw beetroot peeled and grated; 1 vegetable stock cube; 1 tbsp cider vinegar; 1 sweet potato peeled and diced; 1/3 cucumber peeled and diced; 2 tbsp finely chopped fresh dill

A lovely soup.

Customer Rating:
5.0

(1 votes)

Posted by: rhona
On: 03/12/2009

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

Courses etc.

Starters

You will need

Ingredient	Add
1 tbsp olive oil		More products
1 onion chopped		More products
2 celery stalks trimmed and sliced		More products
1 garlic clove chopped		More products
1 large parsnip peeled and grated		More products
6 small raw beetroot peeled and grated		More products
1 vegetable stock cube	Awaiting stock	More products
1 tbsp cider vinegar		More products
1 sweet potato peeled and diced		More products
1/3 cucumber peeled and diced	Awaiting stock	More products
2 tbsp finely chopped fresh dill	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Place the oil, garlic and celery in a large saucepan with 3 tbsp of water.
Cook over a moderate to low heat stirring frequently for 3-4 mins until soft but not coloured.
Add the parsnip, beetroot, stock cube to the pan with 1.25 litres of cold water.
Bring to the boil, then lower the heat and simmer for 30 mins.
Stir in the vinegar and sweet potato and continue to simmer for 10 mins or until the vegetables are tender when pierced with a knife.
Ladle into warmed soup bowls and serve garnished with the diced cucumber mixed with the dill.