Beetroot and swede soup
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

Background
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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