If you’ve never tried beetroot soup, this recipe might surprise you. Beetroot can be intimidating to work with. It can been messy and stains very easily. However our step-by step recipe includes helpful tips to limit the mess and produce a sweet, wholesome Winter soup.
Beetroot Preparation
There are a few things to consider that will help limit any beetroot staining. A pair of latex gloves, kitchen roll and an apron are your best friends. If you lay kitchen roll on top of your chopping board when preparing your beetroot, as well as wear gloves and an apron, you will limit any beetroot mess.
Cooking Beetroot
There are a couple of ways you can cook your beetroot for this soup:
Boil
Boiling your beetroot takes around 30 minutes depending on the size of your beetroots. I find it easier to boil whole (after from removing the stems as shown above). You can them remove the tops before chopping into eights and adding to your soup.
Roast
You can also roast your beetroots before adding to your soup. I find this gives a slightly sweeter flavour, but there isn’t a great deal of difference. Roasted beetroot are delicious added to winter salads. Roasting also around 30 minutes.
Ingredients
There are only 7 ingredients needed for this delicious soup:
- Beetroot
- Celery
- Onion
- Apple
- Vegetable Stock
- Olive Oil
- Lemon Juice
The apple really adds a delicious sweet note to counteract the strong, earthy flavour of the beetroot.
Beetroot Soup
Equipment
- Chopping board
- Sharp knife
- Kitchen Roll / Paper Towel
- Latex Gloves
- Large Pan
- Blender
- Roasting Tray
Ingredients
- 4 Whole Beetroots (Medium)
- 1 Onion (Small)
- 2 Sticks Celery
- 2 Apples (Medium)
- 1 Vegetable Stock Cube
- 1/2 Lemon (Juice of)
- 2 Tbsp Olive Oil
- 2-3 Tsp Salt
Instructions
Step 1: Vegetable Preparation
- Pre-heat your oven to 170 C (fan). To prepare the beetroots cover your chopping board with kitchen roll or paper towels. Put on your latex gloves and chop the stalks off the top of the beetroots and remove any strands of fibre from the bottom of the beetroots (shown in the picture above). Wash the beetroot thoroughly then pat dry. On your kitchen roll lined chopping board cut the top and bottom off the beetroot and cut into eights. Place on a roasting tray with a tablespoon of olive oil and a teaspoon of salt. Toss together while you still have your gloves on. Place in the oven for 30-40 minutes until the are tender.
- Peel the apples and chop into 1cm cubes. Add to a bowl with the juice of half a lemon and mix. This will stop the apples going brown and add a touch of acidity to the soup. Wash and finely chop the celery. Peel and finely chop the onion and add to the dish with the apples.
Step 2: Cook Vegetables
- While the beetroot is roasting in the oven, add a tablespoon of olive oil to a large pan and add the chopped onion, celery and apple. Fry on a low-medium heat for around 15 minutes until they are soft, but try not to brown them. Turn off the heat when they are done if you are still waiting for the beetroot to cook in the oven.
Step 3: Make Soup
- When the beetroot is cooked, add to the pan of cooked onion, celery and apple. Add around 750ml of boiling water and crumble in a stock cube. Cook for a further 15 minutes.
Step 4: Blend Soup
- When the soup is cooked, leave to cool slightly and blend in batches in a blender, or in the pan using a stick blender. Serve with cream or greek yoghurt.
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