Page title and description
Soups & stews
Beetroot soup with warm spices
Not only a fabulous colour but delicious and nutritious too, this vegetarian soup spiced with cinnamon and cloves makes a lovely light winter's lunch or dinner with thinly sliced buttered rye bread. Sprinkle some parsley on top if you have some around
Ingredients
- 2 tbsp olive oil
- 1 large onion (or a leek), chopped
- 1 carrot, peeled and chopped
- 2 sticks celery, chopped
- 2 garlic cloves, finely chopped
- ¼ tsp ground cinnamon
- scant ¼ tsp ground cloves
- 500g beetroot, wrapped in foil and roasted whole until tender, then peeled and roughly chopped
- 400g fresh/tinned chopped tomatoes
- 800ml veg stock
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
30 min
PT30M
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Step 1
Heat the oil in a large saucepan. Add the onion, carrot and celery and fry on a low heat for 8 minutes, stirring occasionally, to soften without browning.
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Step 2
Add the garlic and fry for 2 minutes. Add the cinnamon, cloves, beetroot, tomatoes and stock. Bring to the boil, then simmer for 10-15 minutes.
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Step 3
Blend until very smooth. Put the soup back in the pan. Reheat gently to serve, seasoning to taste.