Spicy Beetroot Soup
This vibrant and comforting beetroot soup recipe combines the earthy sweetness of beets with aromatic spices and creamy creme fraiche. Each spoonful offers a lovely balance of flavors and textures, making it a delightful dish to warm you up on a chilly day. Get ready to savor this bowlful of goodness topped with a dollop of creme fraiche and a fragrant sprig of rosemary.
— Constant Cookbook
Ingredients
- 1oz butter (25g)
- 8oz raw beetroot peeled and grated (225g)
- 1 onion finely chopped
- 1tbsp grated ginger
- 2 carrots peeled and chopped
- 1tsp ground cumin
- 1/4 tsp ground cinnamon
- 11/2 pt veg or chicken stock (900ml)
- 300g tin chopped tomatoes
- 7oz creme fraiche (200g) plus extra to garnish
- small sprigs rosemary
Instructions
- melt the butter and gently fry the beetroot, onion, ginger and carrots in a pan for 5-6 minutes.
- stir in the spices and cook for 1-2 minutes.
- add the stock and tomatoes and season with black pepper.
- cover and simmer for 30 minutes until the beetroot is tender. Liquidise in a blender and stir in the creme fraiche.
- Ladle into dishes and garnish with a dollop of creme fraiche and sprig of rosemary.
Yield
Serves 4
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