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Beetroot and swede soup

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

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

Method
 

  1. Chop the onion and garlic.
  2. Peel, the dice the swede and beetroots. Cut the pepper into chunks.
  3. Heat the oil in a saucepan and gently sauté the onion and garlic.
  4. Add the chopped veggies and caraway seeds, then stir for a couple of minutes, then add enough stock to cover everything well.
  5. 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.
  6. Using a hand-held blender, whiz the soup until you get a creamy, silky soup. Add more stock if it’s too thick.
  7. Serve warm. You can add a spoonful of apple cider vinegar or sour cream/ crème fraîche if preferred.