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Beetroot and red cabbage soup with chestnuts

This beetroot and red cabbage soup with chestnuts is a lovely, healthy and hearty soup during the winter festivities. It’s so yummy, you could even serve it as starter in your Xmas menu! The soup is vegan, but it can be served with creme fraiche too.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 medium fresh beetroots
  • ½ medium red cabbage
  • 1 red onion
  • 1 Tbsp olive oil
  • 1 Tbsp chopped thyme leaves
  • 1 tsp caraway seeds
  • 1 litre Vegetable Stock
  • 100 g roasted/cooked Chestnuts can be vacuum/packed
  • To serve: chestnuts or creme fraîche dill or chives

Method
 

  1. Peel and chop the beetroot. Finely chop the onion and thinly slice the cabbage.
  2. Heat the oil in a large saucepan and gently fry the onion for 5 minutes. Add the beetroot and cook for 5 minutes, while stirring.
  3. Add the thyme and caraway seeds and stir for a minute. Add the cabbage, stir for a few seconds, then add the stock. Bring to a simmer, then gently cook gently for 15 minutes.
  4. Stir in the chestnuts and cook for another 5 minutes or so.
  5. When the vegetables are tender, turn off the heat and blitz with a stick blender until you get a smooth or textured soup (to your liking).
  6. Serve with chestnuts crumbled on top or, for a non-vegan version, with a dollop of crème fraîche mixed with chopped dill or chives.