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.
Ingredients
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
1 onion
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.
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