Healthy Beetroot Soup Recipe
600g fresh beetroot, peeled and grated
1.5 litres vegetable stock
1 onion, chopped small
1 tbsp sunflower oil
2 celery stalks, chopped small
1 tbsp freshly chopped dill
300g potatoes, peeled and diced
salt and pepper
100ml soured cream
1 Firstly heat the sunflower oil in a large pan and gently fry the celery, potatoes, onion and beetroot for around 5-6 minutes. Stir constantly.
2 Next add the vegetable stock and bring to the boil. Cover the pan and simmer for around 35 minutes.
3 Using a liquidiser or hand blender, blend the soup until nice and smooth. Return to the pan / heat and warm through again. Stir in the dill and season to taste.
4 When you are ready to serve the beetroot soup, add a tablespoon of soured cream in the centre of each soup and top with a sprig of dill for garnish.
