Beetroot Soup
Jenny Smith
Prep: 10min
Cook: 1h10min
Total: 1h20min
Yield: 2 servings
Dish: Soups
Cuisine: Soups
Ingredients
- 1 beetroot bilb
- 1 tbsp oil (I use olive oil)
- 1 tbsp clear honey
- 1 tsp cumin
- 1 chopped brown onion
- 1 cup chicken stock
- Juice from 1 lemon
- 2 tbsp sour cream
- Chives to garnish
Method
- Scrub, chop into wedges and roast the beetroot for 30-40 minutes at 180°C until soft but not cooked completely
- In a fry pan caramelise the beetroot in the honey and oil for 10 minutes
- Add onion and cumin and fry for another 5 minutes until onion turns transluscent
- Add 2 cups of water and chicken stock, boil for approx. 20 minutes
- When beetroot is soft enough to blend, blend into a smooth soup
- Stir through sour cream and serve with chives as a garnish
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Keywords: Beetroot Soup, Beetroot, Soup