After a surfeit of cakes in recent weeks, I decided to make soup last weekend. Actually, the main driver was having three beetroots still knocking around in my fridge after several weeks. A disadvantage of the organic box deliveries is that sometimes, you get veg that you just don't know what to do with.
This is my own recipe, which produces a lovely dark red, velvety-textured soup, that also freezes beautifully. I've been making it for years, whenever I've seen a very cheap bunch of beets. I've reproduced it below for anyone else with spare beetroots.
- 1 lb beetroots - scrubbed well, but not peeled
- 12 oz potatoes
- 1 onion
- 2 tbl olive oil
- 2.25 pints vegetable stock
- Put the beets in a large pan and add water to cover. Bring to the boil and simmer for around 40 minutes, or until a table knife goes in to the beets without much trouble.
- While the beets are cooking, peel and dice the potatoes, and chop the onion.
- Drain and rinse the cooked beets under cold water. Remove the skins - they should slip off easily - any stubborn bits can be removed with a potato peeler. Dice the cooked beets.
- Rinse out the pan and dry it. Put in 2 tbl olive oil and heat, then fry the onion for 2 minutes. Add the diced potatoes and beetroot and cook for about 5 minutes over a low heat.
- Pour in the stock. Bring to the boil and simmer for 30 minutes.
- Put the cooked soup in a blender and whizz until smooth. At this point, you can put some in plastic containers for freezing.
- Return to the pan and reheat the soup gently before serving. If you like, you can also swirl in a teaspoon of double cream in each individual bowl.