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Beetroot & Dill Soup
Ingredients
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1 tablespoons olive oil
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1 onion, finely chopped
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1 large carrot, peeled and finely chopped
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1 teaspoon Garlic Cooking Paste
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100 gram (4 ounce) leeks, washed and finely chopped
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275 gram (10 ounce) cooked beetroot, peeled and finely chopped (not in vinegar)
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750 millilitre chicken stock
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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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