Feed Your Family For £20...In A Hurry! The Cookbook

Beetroot Soup

Warming, full of flavour and delicious. Exactly what you want from a bowl of soup.Cooked beetroot is a totally different flavour from the stuff you serve at a picnic. This has an earthy warm flavour
that works well with the salty tang of the Feta. You could use Parmesan or a strong cheddar too. There's not a lot of waste as the skin, stems and leaves are edible too so don't chuck them away! Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x

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Yields4 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
 500 g Fresh Beetroot
 2 Onions
 2 Carrots
 2 Celery Stalks
 4 Garlic cloves
 1 tsp Sugar
 ½ tsp Mixed herbs
 ½ tsp S&P
 1 L Chicken stock
 1 tsp Oil
 50 g Butter
 100 g Feta cheese
1

Prep:-
Wear gloves for this.bit -Wash and trim the beets(save the stalks and leaves) Dice the beets and stalks into small chunks.
Shred the leaves
Dice the Onion.
Dice the celery.
Grate the Carrots.
Chop or crush the garlic

2

Heat the oil and butter on a low/med heat in a pan, and add the onion to sweat.

3

Add the Celery

4

Add the Carrots

5

Add the garlic and mix through. Fry gently to soften for 5-10mns mns

6

Add the Beetroot with the stalks and 50ml of stock-just enough to cover the beets.

7

Mix through, place the lid on,increase the heat and simmer for 30mns

8

Once cooked add the herbs, S&P and tomato puree.

9

Add the stock. Bring to a boil and simmer for 15-20mns.

10

Use a hand blender and carefully whisk till pureed. Add a little water to thin it if too thick.

11

Taste and adjust the seasoning if needed. I added a few chilli flakes as I like it.
(At this point you can add a shot of vodka if desired)

12

Divide into bowls.
Crumble the feta over and garnish with the shredded. leaves or some parsley if preferred.

13

Serve hot with breadsticks or crusty bread to dunk in.

14

Easy swaps:- raw beetroot for cooked.
Feta for Cheddar.
Chicken stock for Vegetable.
Onion for Leek.

Ingredients

 500 g Fresh Beetroot
 2 Onions
 2 Carrots
 2 Celery Stalks
 4 Garlic cloves
 1 tsp Sugar
 ½ tsp Mixed herbs
 ½ tsp S&P
 1 L Chicken stock
 1 tsp Oil
 50 g Butter
 100 g Feta cheese

Directions

1

Prep:-
Wear gloves for this.bit -Wash and trim the beets(save the stalks and leaves) Dice the beets and stalks into small chunks.
Shred the leaves
Dice the Onion.
Dice the celery.
Grate the Carrots.
Chop or crush the garlic

2

Heat the oil and butter on a low/med heat in a pan, and add the onion to sweat.

3

Add the Celery

4

Add the Carrots

5

Add the garlic and mix through. Fry gently to soften for 5-10mns mns

6

Add the Beetroot with the stalks and 50ml of stock-just enough to cover the beets.

7

Mix through, place the lid on,increase the heat and simmer for 30mns

8

Once cooked add the herbs, S&P and tomato puree.

9

Add the stock. Bring to a boil and simmer for 15-20mns.

10

Use a hand blender and carefully whisk till pureed. Add a little water to thin it if too thick.

11

Taste and adjust the seasoning if needed. I added a few chilli flakes as I like it.
(At this point you can add a shot of vodka if desired)

12

Divide into bowls.
Crumble the feta over and garnish with the shredded. leaves or some parsley if preferred.

13

Serve hot with breadsticks or crusty bread to dunk in.

14

Easy swaps:- raw beetroot for cooked.
Feta for Cheddar.
Chicken stock for Vegetable.
Onion for Leek.

Beetroot Soup

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