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.
1 1/2 pints (900ml) vegetable stock (fresh or from stock cube)
1 pinch freshly ground black pepper
1 pinch smoked sea salt
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Method Prep:15min › Cook:30min › Ready in:45min
Prepare all ingredients by washing and peeling the beetroot, parsnip and potato, then roughly cut. Roughly cut the peeled onion and garlic and leave all aside.
Add the olive oil to a large deep pan and then turn the heat on medium. Add the garlic and onion and sweat until translucent.
Add the chopped beetroot, parsnip and potato and saute for a few minutes, until edges start to colour.
Pour in the stock, adding more or less water as you go and let it simmer for 30 minutes or until all of the vegetables are soft. This is the point where you can add the pepper and smoked sea salt (or regular sea salt).
Blend in a food processor or with a hand blender until smooth. You can add more water if you want it thinner, but I think a thin puree texture is perfect.
Serve immediately along with your trimmings, or you can follow my lovely serving suggestion.
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.