You are here

Beetroot Soup

Western.Chefs's picture
  Beetroot 2 Pound, trimmed of leaves, washed and peeled (900 g)
  Onions 2 , peeled and chopped
  Vegetable stock/Chicken stock 2 Pint (1.2 litres)
  Lemon 1 , juiced
  Red wine 1⁄2 Pint (300 ml)
  Salt To Taste
  Freshly ground black pepper To Taste
  Arrowroot 2 Tablespoon
  Soured cream 4 Teaspoon
  Fresh chives 1 Tablespoon (to garnish)

Grate the beetroot, then place in a large saucepan with the onions, vegetable or chicken stock, lemon juice and red wine.
Add seasoning, bring to the boil, then simmer gently for 15 mins.
Cool slightly, blend in a processor for a few seconds, then pass through a fine sieve to form a smooth puree.
Return to rinsed pan and reheat.
Blend the arrowroot and 2 tbsp cold water to form a smooth paste.
Stir paste into the beetroot soup and cook, stirring throughout, until slightly thickened.
To serve, divide the soup between bowls, swirl a little soured cream into each garnish with chives.
Serve hot or chilled.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 827 Calories from Fat 53

% Daily Value*

Total Fat 6 g9.4%

Saturated Fat 2.7 g13.6%

Trans Fat 0 g

Cholesterol 10.4 mg3.5%

Sodium 2938.5 mg122.4%

Total Carbohydrates 139 g46.2%

Dietary Fiber 39.5 g157.8%

Sugars 73.9 g

Protein 21 g41.5%

Vitamin A 22% Vitamin C 198.4%

Calcium 28.6% Iron 52.6%

*Based on a 2000 Calorie diet

Beetroot Soup Recipe