Recipes
Beetroot & Dill Soup recipe
- Serves 4
- Easy
- Prep 15 mins
- Cook 25 mins
-
240 Rating(s)
Ingredients
- 1 tbs olive oil
- 1 onion, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 tsp Schwartz Easy Garlic
- 100 g (4 oz) leeks, washed and finely chopped
- 275 g (10 oz) cooked beetroot, peeled and finely chopped (not in vinegar)
- 750 ml (1 1/4 pints) chicken stock
- 2 tbs Schwartz Dill
A rich soup of beetroot and vegetables flavoured with Dill and served with cheese croutons for added crunch.
Method
Step 1
Heat the olive oil in a saucepan, add the onion, carrot and Garlic and cook for 5 minutes.
Step 2
Add the leeks, beetroot and chicken stock, bring to the boil and simmer for 15 minutes.
Step 3
Stir in the Dill and cook for a further 5 minutes, or until the vegetables are tender.
Step 4
Leave to cool slightly and blend the soup until smooth. Serve hot or cold, topped with delicious cheese croutons.
Step 5
Cook's Notes
To make your own cheese croutons, grill slices of baguette on one side. Turn over, top with grated cheese and pop under the grill, until golden brown. Serve warm on top of the soup.
For a delicious broth, cook as above but don’t purée, leaving the vegetables nice and chunky. Delicious served with crusty bread.
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