Smooth Beetroot Soup

Smooth beetroot soup served with a dollop of sour cream or Tofutti sour cream

Smooth beetroot soup served with a dollop of sour cream or Tofutti sour cream

Ingredients

2 tablespoons olive oil

1 large onion chopped

5 medium-large beets peeled and diced

1½ liters vegetable or parev chicken stock

2 tablespoons vinegar

2 teaspoons sugar

1 sprig of fresh thyme or ½ teaspoon dried thyme

Sour cream or Tofutti sour cream for serving (optional)

Salt and pepper to taste

How to do it

1. Heat the olive oil in a large pot and add the onion. Saute over a medium flame until soft and translucent.

2. Add the diced beets and cook for about 5 minutes stirring occasionally.

3. Add the stock, vinegar, sugar and seasoning, turn the heat up to high and bring to the boil and simmer for about 20 minutes, or until the beets are completely soft.

4. Remove from the heat and allow to cool for a few minutes. If you’re using fresh thyme, remove the sprig. Liquidize using a stick blender or blend in a liquidizer in batches (making sure you close the lid – you don’t want beetroot soup all over your walls!)

5. Serve each bowl with a scant tablespoon of sour cream on top.

Makes a gesunte pot of soup (serving about 12).

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s