Beetroot and red cabbage soup with chestnuts
This beetroot and red cabbage soup with chestnuts is a lovely, healthy and hearty soup during the winter festivities. It’s so yummy, you could even serve it as starter in your Xmas menu! The soup is vegan, but it can be served with creme fraiche too.
Ingredients
Method
- Peel and chop the beetroot. Finely chop the onion and thinly slice the cabbage.
- Heat the oil in a large saucepan and gently fry the onion for 5 minutes. Add the beetroot and cook for 5 minutes, while stirring.
- Add the thyme and caraway seeds and stir for a minute. Add the cabbage, stir for a few seconds, then add the stock. Bring to a simmer, then gently cook gently for 15 minutes.
- Stir in the chestnuts and cook for another 5 minutes or so.
- When the vegetables are tender, turn off the heat and blitz with a stick blender until you get a smooth or textured soup (to your liking).
- Serve with chestnuts crumbled on top or, for a non-vegan version, with a dollop of crème fraîche mixed with chopped dill or chives.