Beetroot Soup

We had a surfeit of beetroot this year, so I made soup from them rather than waste and froze it. I find beetroot on it's own can be a little too earthy, so I added some tomato and good beef stock to this recipe to bring down the beetroot flavour a little, it's worked out very well, however it is shockingly red so be warned!

 

Ingredients

1 tablespoon olive oil
1 large onion, roughly chopped
4 cloves garlic, crushed and chopped
8 beetroots, trimmed and peeled
5 large tomatoes, roughly chopped
500ml beef stock

Method

Heat the oil in a large pan and add the onion.  Sweat this off until soft but not coloured.  Add the chopped garlic and fry for a further minute or so while you make the stock (I use a cube, it's easier and just as good as buying the ready-made stock in this recipe).  Cube the beetroot into 2cm dice and add them to the pan with the stock and the chopped tomatoes.

Bring to the boil and simmer for approximately 3 minutes until the beetroot is soft, take it off the heat for a couple of minutes and blend until smooth with a stick blender.

Serve piping hot with some nice crusty white bread and stir in a little soured cream.