Beetroot soup with warm spices recipe image

Print Beetroot soup with warm spices

Not only a fabulous colour but delicious and nutritious too, this vegetarian soup spiced with cinnamon and cloves makes a lovely light winter's lunch or dinner with thinly sliced buttered rye bread. Sprinkle some parsley on top if you have some around.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion (or a leek), chopped
  • 1 carrot, peeled & chopped
  • 2 sticks celery, chopped
  • 2 garlic cloves, finely chopped
  • ¼ tsp ground cinnamon
  • Scant ¼ tsp ground cloves
  • 500g beetroot, wrapped in foil & roasted whole until tender, then peeled & roughly chopped
  • 400g fresh/tinned chopped tomatoes
  • 800ml veg stock
  • Salt & pepper

Method

  1. Heat the oil in a large saucepan. Add the onion, carrot and celery and fry on a low heat for 8 minutes, stirring occasionally, to soften without browning.
  2. Add the garlic and fry for 2 minutes. Add the cinnamon, cloves, beetroot, tomatoes and stock. Bring to the boil, then simmer for 10-15 minutes.
  3. Blend until very smooth. Put the soup back in the pan. Reheat gently to serve, seasoning to taste.
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