Beetroot and swede soup
During the winter soups made from root vegetables feel warming and filling. This creamy beetroot and swede soup is vegan, gluten-free and super healthy, perfect for boosting our immune system. Also, it’s very easy to make. Serve it with flatbread, rice or veggie scones.
Ingredients
Method
- Chop the onion and garlic.
- Peel, the dice the swede and beetroots. Cut the pepper into chunks.
- Heat the oil in a saucepan and gently sauté the onion and garlic.
- Add the chopped veggies and caraway seeds, then stir for a couple of minutes, then add enough stock to cover everything well.
- Bring to the boil, cover the pan, then cook over low heat for 25-30 minutes, until the veggies are tender. Turn off the heat and add the dill.
- Using a hand-held blender, whiz the soup until you get a creamy, silky soup. Add more stock if it’s too thick.
- Serve warm. You can add a spoonful of apple cider vinegar or sour cream/ crème fraîche if preferred.