Beetroot & Carrot Soup

Written by Boxing Clever Cookbook on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

Ingredients

2tbsp vegetable/sunflower oil
1 onion, chopped
1 medium potato, peeled and sliced
1lb (450g) carrot, peeled and sliced
1lb (450g) beetroot, peeled and sliced
1+3/4 pints (1litre) vegetable stock
a pinch of nutmeg
salt and pepper
sour cream (optional)

Cooking Instructions (serves 6)

Advice:
Prepare the beetroot last and rinse off the chopping board, knives, work surface and your hands as soon as possible to avoid staining.

  1. Heat oil in large pan and saute onion and potato for 10 mins, stirring occasionally (it will probably stick).
  2. Add carrot and beetroot and cook, covered, for 20 mins, stirring occasionally.
  3. Add vegetable stock and nutmeg, bring to the boil and simmer for 10 mins.
  4. Add seasoning to taste and blend.
  5. When serving, add a dollop of sour cream to each bowl.

The soup is slightly bitter without and slightly sweeter with the cream. 

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Boxing Clever Cookbook

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