Creamy Beetroot & Carrot Soup

Beetroot is generally loved, hated or misunderstood! Most people think of it as a tangy, bitter vegetable that is only served from a jar of vinegar. In actual fact, beetroot should be sweet, tender and bursting with natural goodness, great for our hearts due to its nitrates and silica, our blood due to its iron and our digestive system and cholesterol due to its high fibre content. It’s leaves and stalks are brilliant in salads, lightly sauteed as a side or blended into a stew or soup. This soup is perfect for a cold day as it will warm you up in minutes.

  • 2 tsp coconut oil
  • 2 garlic cloves
  • 1 red onion
  • 3 carrots
  • 2 sticks celery
  • 6 medium beetroot, peeled
  • 1 litre hot vegetable stock
  • 2 large handfuls beetroot leafs & stalks/kale/spinach
  • 2 tbsp creme fraiche
  • salt & pepper
  • chopped walnuts to serve
  1. Melt the coconut oil in a large pan over a low heat.
  2. Peel and chop the onion & carrots. Finely chop the garlic and celery. Add to the coconut oil and lightly saute until the onions are translucent.IMG_2726
  3. Roughly cube the peeled beetroot and add to the sauteed vegetables.IMG_3979
  4. Add the hot vegetable stock and bring to a boil. Return to a gentle simmer and cook until the beetroot are tender.
  5. Roughly chop the beetroot stalks and leafs and add to the soup.IMG_3981
  6. Continue to cook for a further 5 minutes until the leaves have wilted and the stalks are tender.
  7. Stir through the creme fraiche and season with salt and pepper to taste. Blend to your preferred texture. Serve with a dollop of creme fraiche and some chopped walnuts.

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