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Beetroot & Dill Soup
Prep Time
15 Minutes
Cook Time
25 Minutes
Ingredients
8
Servings
4
A rich soup of beetroot and vegetables flavoured with Dill and served with cheese croutons for added crunch.
Ingredients
1 tablespoons olive oil
1 onion, finely chopped
1 large carrot, peeled and finely chopped
1 teaspoon Garlic Cooking Paste
100 gram (4 ounce) leeks, washed and finely chopped
275 gram (10 ounce) cooked beetroot, peeled and finely chopped (not in vinegar)
750 millilitre chicken stock
2 tablespoons Dried Dill
Key Products
Instructions
- 1 Heat the olive oil in a saucepan, add the onion, carrot and Garlic and cook for 5 minutes.
- 2 Add the leeks, beetroot and chicken stock, bring to the boil and simmer for 15 minutes.
- 3 Stir in the Dill and cook for a further 5 minutes, or until the vegetables are tender.
- 4 Leave to cool slightly and blend the soup until smooth. Serve hot or cold, topped with delicious cheese croutons.
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