About this recipe: I vary my beetroot soup with what I have in my weekly vegbox. I also recently bought smoked sea salt, which is quite easy to get hold of, in most cooking shops and bigger supermarkets. This soup is also great for kids as it's the brightest scarlet-purple, it's very nutritional and is also sweet.
Can be frozen for up to 3 months, defrost as normal.
Replace the smoked sea salt with regular sea salt if you can't find it anywhere.
I serve this with cashew cream and dill, along with a roast vegetable quinoa salad and rye bread for an amazingly tasty and healthy long lunch or dinner and I've added the recipes for those side dishes too.
This is a gorgeous soup. The only change I made was to replace the potato with another parsnip. It's delightful with a swirl of creme fraiche and a crusty bread roll. 😊 - 06 Apr 2015