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Beetroot and carrot soup

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Scandinavian
Calories: 1234
Ingredients Method

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

Method
 

  1. Chop the onion, celery and garlic.
  2. Peel and dice the beets and carrots.
  3. Heat the oil in large saucepan, then sauté the onion, celery and garlic.
  4. 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.
  5. Add the dill and vinegar. Using a stick blender, whiz until you get creamy or rustic soup.
  6. Add the greens and bring back to the boil. Cook for about 5 minutes.
  7. Serve with apple cider vinegar or sour cream and some fresh dill.