Beetroot soup with feta, radish & croutons

Beetroot soup with feta, radish & croutons

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(1 ratings)

Prep: 20 mins Cook: 50 mins - 55 mins plus 2 hrs chilling (optional)

Easy

Serves 4
Blitz this vibrant vegetarian soup to a smooth consistency, then serve hot or cold, with raw radishes and toasted sourdough for added crunch

Nutrition and extra info

  • soup only
  • Vegetarian

Nutrition: per serving

  • kcal403
  • fat13g
  • saturates4g
  • carbs52g
  • sugars25g
  • fibre11g
  • protein15g
  • salt2.9g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 1kg fresh beetroot, peeled and diced (wear rubber gloves to stop your hands turning pink)
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1½ l vegetable stock
  • ½ small loaf sourdough bread, diced into large croutons
  • 100g radishes, finely sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 100g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

Method

  1. Heat 1 tbsp oil in a large saucepan and add the chopped onion, frying for 5 mins until slightly softened. Add the garlic, stirring to combine for 1 min, then toss in the beetroot and cook for 15 mins.

  2. Pour in the stock and bring to the boil. Once boiling, reduce the heat and simmer uncovered for 30 mins or until the beetroot is tender. Season well and leave to cool a little before blending.

  3. Meanwhile, heat the grill to high and put the sourdough croutons on a baking sheet drizzled with the remaining 1 tbsp oil and toast until golden. Whizz the soup until smooth using a hand blender.

  4. If serving the soup chilled, leave to cool completely and chill for a couple of hrs before serving. If serving hot, warm through in the pan for 2-3 mins. Serve in bowls or mugs with the croutons, radishes and crumbled feta scattered over. 

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Comments, questions and tips

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suekeating
9th Sep, 2016
5.05
Delicious, smooth soup. Very good for using up a beetroot glut!
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