By Marie Muccio
I’ve been making this beetroot soup for a few years now and it has become a sort of winter tradition.
I came across the recipe one day when I was flicking through a Delicious food magazine. The striking colour of the soup caught my eye and I wanted to make it right away.
Its dark purple hue in contrast with the white swirls of cream makes it a real beauty.
In the magazine, the recipe was named Laura Ashley soup after the British fashion designer, known for using bright shades of purple. When the swirls of sour cream are mixed through the soup it turns it a magnificent shade of purple.
You may have heard of Borsch, a popular soup in Eastern Europe made with beetroot, cabbage and beef. I like to think of this soup as the vegetarian version of Borsch.
So what does beetroot soup taste like you ask? It’s smooth and velvety and has a sweet earthy flavour. Beetroot may not be everyone’s favourite vegetable but the flavours in this soup all work so well together resulting in a creamy, sweet soup. The addition of the sour cream and dill give it a savoury touch.
It’s perfect as a starter or served with crusty bread and paired with a salad to turn it into a main meal. However you chose to serve the soup It’s always the topic of conversation as soon as it hits the dinner table.
I love making this soup in the cooler seasons of Autumn and Winter. Not only because It’s like a warm hug on a cold day but because beetroot has many health benefits. Beetroot is high in fibre, and it contains folate, magnesium, potassium, iron and vitamin C. So It’s great for fighting off colds.
The ingredients are simple and won’t break your budget. It’s also perfect if you are entertaining guests with dietary requirements including gluten free (by using gluten free bread for the croutons) and vegetarian. You can also make this dish vegan by omitting the sour cream.
There is something wonderful that comes from combining the flavours of earthy beetroot with the sweetness of cream and dill. So if nothing else but to try something new give this soup a go and you will discover something truly special.
For more delicious winter recipes check out my blog at mrsfoodiemumma.com You can also find me on Instagram and Facebook @mrsfoodiemumma
What you will need
- 2 tbs olive oil
- 1 onion, diced
- 1 leek (white part only) diced
- 2 celery stalks, diced
- 6 medium beetroots, peeled and chopped into 1cm cubes
- 1 carrot diced
- 2 tbs balsamic vinegar
- 1.5L (6 cups) vegetable stock
- 2 tsp cinnamon
- ½ tsp nutmeg
- 200 ml sour cream
- 2 tbs finely chopped dill
- Toasted rye croutons to serve
- Heat oil in a large saucepan over medium-low heat.
- Add onion, leek and celery, and cook, stirring occasionally, for 2-3 minutes until softened.
- Add beetroot and carrot, and stir to combine. Add vinegar, stock and spices, then season with sea salt and freshly ground black pepper.
- Increase heat to medium-high and bring to the boil. Partially cover, then reduce heat to medium and simmer for 1 hour or until the beetroot is tender.
- Set aside for 5 minutes before using a stick blender to process the soup until smooth.
- Serve with a spoonful of sour cream creme swirled through and scatter with croutons and dill.