Beetroot and herb soup with goat’s cheese

Recipe from: 25 November 2014
recipes, soup, summer

Ingredients 10
Servings 6
Time 00:15


  • 500
    beetroot bulbs
  • 1
    bunch of leeks, chopped
  • 2
    vegetable or chicken stock
  • 1
    chives, roughly chopped
  • 1
    mint leaves
  • 1
    cream or replace with Greek-style yoghurt
  • freshly ground salt and pepper to taste
  • 100
    chevin goat’s cheese
  • micro herbs


Bring a large pot of salted water to the boil with the whole beetroots and cook until tender (about 30-45 minutes depending on the size). Rinse beets under cold water and pull the skins off – they should come off easily. Cut the roots off and slice into quarters.

Heat the butter in a large frying pan and saute the leeks until softened. Add the stock and simmer for 5 minutes.
Place beets, leeks, stock, herbs and cream into a food processor and blend until smooth and silky. Season to taste. Add more prepared stock if too thick.
Chill or serve warm with crumbed goat’s cheese and micro herbs.

Recipe reprinted with permission of Bits of Carey.

Read more on: summer  |  soup  |  recipes

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