Beetroot Soup

As winter draws to an end, I made at least one soup that didn’t come out oddly green.

Beetroot Soup

Time: Prep 25 minutes Cooking 35 minutes.
 
Serves: 4 as a main, 6-8 as a starter.
 
Ingredients:
350g beetroot, raw
2 sticks celery – approximately 115g
3 small sweet potatoes – approximately 530g
2 medium courgettes – approximately 430g
1 vegetable stock cube / gel
Salt, pepper, garlic and dill to taste
1 litre hot water
160g young leaf spinach
Method:
  1. Boil the kettle to have the hot water ready.
  2. Peel and chop the beetroot and sweet potato into small cubes and put in a large pot.
  3. Slice the celery thinly and add to the pot.
  4. Chop the courgette to small cubes and add to the pot.
  5. Add the salt, pepper, garlic and dill and the vegetable stock.
  6. Pour the hot water over and stir until the vegetable stock is incorporated.
  7. Bring the soup to a boil and them reduce the heat to simmer for 20 minutes.
  8. Add the spinach and stir.
  9. Simmer for another 5 minutes.
  10. Using a hand blender, puree the soup to the desired consistency.
Serve hot.
Storage: Keeps in the fridge, covered, for approximately 1 week and in the freezer approximately 1 month.
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