Beetroot and swede soup
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
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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
- 1 onion
- 2 garlic cloves
- 1 Tbsp olive oil
- 1 tsp caraway seeds
- 1 medium swede
- 2 medium beetroots
- 1 red pepper
- 500 ml vegetable stock ( approx.)
- 1 handful dill
Instructions
- 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.
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Categories
- Meal Type: - Budget - Lunch - Quick & Easy - Seasonal - Soup - Supper
- Cuisines: - Mid&East European
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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