Beetroot and carrot soup
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes

Background
This simple beetroot and carrot soup is a quick and easy broth that is healthy, vegan and immune-boosting all year round. I added cavolo nero to it, but any greens can be used - runner beans, broad beans, green beans, peas, spinach, kale etc. Serve it with wholesome crusty bread or brown rice.
Ingredients
- 1 Tbsp olive oil
- 1 red onion
- 2 cloves of garlic
- 1 celery stick
- 1 tsp dried marjoram or oregano
- 1 tsp caraway seeds
- 3 medium beetroots
- 3 large carrots
- 750 ml vegetable stock
- 1 handful of dill
- 1 cup chopped cavolo nero or green beans or broad beans or peas
- 1 Tbsp apple cider vinegar
- To serve : dill and sour cream or apple cider vinegar
Instructions
- Chop the onion, celery and garlic.
- Peel and dice the beets and carrots.
- Heat the oil in large saucepan, then sautรฉ the onion, celery and garlic.
- Add the marjoram and caraway seeds, stir for a minute, then add the beetroot and carrot pieces. Add the stock, bring to the boil then cook for 20 minutes, until tender.
- Add the dill and vinegar. Using a stick blender, whiz until you get creamy or rustic soup.
- Add the greens and bring back to the boil. Cook for about 5 minutes.
- Serve with apple cider vinegar or sour cream and some fresh dill.
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Categories
- Meal Type: - Everyday - Lunch - One Pot
- Cuisines: - Scandinavian
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Cholestrol - Low Fat - Vegan
- Skill Levels: - Easy
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