The first step of preparation is to peel the beetroot. Beetroot can be peeled like potatoes, just cut off the tops and tails and then peel the remaining skin away. If you have an electric chopper, then use this. Otherwise, the beetroot should be coarsely grated. Preparing the beetroot this way significantly speeds up cooking time.
Prepare the rest of the ingredients by finely chopping the onion and garlic, and preparing the stock ready for use.
600g of beetroot
(3-4 tennis ball sized beets)
600ml of stock
(water with one stock cube)
1 tin of chopped tomatoes
(or 6 fresh, peeled and chopped)
4 cloves of garlic
Olive oil for frying
Serves 4 – accompany with bread.
How to make beetroot soup
Once all the preparation is complete, start by gently frying the onion in some olive oil over a medium heat. This is best done in a medium sized saucepan with a lid, turning occasionally. After a few minutes, the onion should brown and become transparent, and also be sweet to the taste.
Next add all the stock, garlic and chopped beetroot. If the beetroot is not completely covered, top up with a little water. Bring to the boil and simmer for 8-10 minutes. At the end of the cooking time the beetroot should be soft but still have some crunch.
Lastly, add the chopped tomatoes. Bring the mixture back to the boil. As soon as the boiling point is reached the soup will be ready. The soup is best blended before serving.
Source: Love 2 Learn Allotmenting