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Beetroot soup with feta, radish & croutons

Beetroot soup with feta, radish & croutons

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • 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

  • Freezable (soup only)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal403
low infat13g
saturates4g
carbs52g
sugars25g
fibre11g
protein15g
salt2.9g
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Ingredients

  • 2 tbsp olive oil
  • 1 large onion , finely chopped
  • 2 garlic cloves , crushed
  • 1kg fresh beetroot , peeled and diced (wear rubber gloves to stop your hands turning pink)
  • 1 ½l vegetable stock
  • ½ small loaf sourdough bread , diced into large croutons
  • 100g radishes , finely sliced
  • 100g feta , crumbled

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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. 

Goes well with

Recipe from Good Food magazine, September 2015

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A star rating of 5 out of 5.9 ratings
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