Chunky beetroot soup

Fairlady
6 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

50.00 ml butter
15.00 ml fresh chillies — 573
2.00 onions — medium, chopped
3.00 garlic — cloves, chopped
2.00 leeks — sliced
500.00 g beetroot — chopped
500.00 g potatoes — diced
500.00 ml stock — chicken
125.00 g ham — diced
15.00 ml wine — red
vinegar
salt and freshly ground black pepper
fresh chives — to garnish
Tap for ingredients
Tap for ingredients

Method:

Heat butter and oil in a large saucepan. Add onions, garlic and leeks. Cook over moderate heat for 4 minutes.
Add beetroot, potatoes and stock. Simmer until beetroot is cooked, about 30 minutes. Place in a blender and purée.
Stir in ham (if using), vinegar, salt and pepper.
Spoon into soup bowls, garnish with chives and serve.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.