Beetroot Soup

Hi guys!

It's monday and as it is still snowing outside and rather cold, I have been cooking another soup favourite of mine: Beetroot Soup. My mum made this soup a couple of years ago and I've loved it ever since. I don't have any recipe, but rather work it up the same I do with every vegetable soup.

Here's the recipe:

500g (17.6 oz) beetroot (about 600g (21 oz) unpeeled)
1l (4 cups; 32 fl. oz) vegetable stock
1 onion
extra virgin olive oil
salt and pepper
crème fraîche, to serve
balsamic vinegar, to serve

1) Peel and cut the beetroot in about 1cm (1/2 inch) pieces. Cut the onion in small pieces.

2) Heat the oil over medium heat and add the onions. Cook the onion for about 5 minutes until softened and a little brown. Add the beetroot and cook for another 5 minutes until starting to soften.

3) Add the vegetable stock and bring to the boil. Lower the heat to a simmer and cook, uncovered, for about 20 minutes or until the beetroot is soft.

4) Blend the soup with a kitchen machine or hand blender until smooth. Season with salt and pepper .

5) To serve, add a teaspoon of crème fraîche and a little balsamic vinegar to each bowl or plate. 

Serves: 4
Active preparation time: 10 minutes
Total preparation time: about 30 minutes

Here's how mine turned out:

I love the earthy sweetness from the beetroot in combination with creamy crème fraîche and the acidity of the balsamic vinegar which adds another level to the different flavours. If you are looking for something out of the ordinary and are willing to try a soup that is different and effectful, you want to give this a try for sure. 

Anyways, have fun trying!