This unique, rustic Beetroot Soup recipe caught my eye in Ocado magazine and I gave it a go. It’s based on the Eastern European soup called borscht, and is particularly delicious topped with feta cheese and dill. Just what we need as autumn arrives! Enjoy it with bread – I like those frozen baguettes that you can heat in the oven and pretend you baked yourself…
As an alternative to feta and dill you could have the soup with a swirl of creme fraiche and some fennel seeds. You need a blender and a spare 25 minutes to make it : )
Beetroot and Apple Soup With Feta and Dill (serves 2 as a large main/4 as a starter)
1 tbsp oil e.g. vegetable/olive oil
2 cloves garlic, crushed or chopped very small
1 onion, finely chopped
1 carrot, finely chopped
500g cooked beetroot, diced
1 apple, cored, peeled and diced
800ml hot vegetable stock
50g feta cheese, crumbled
Small handful of dill, roughly chopped
Heat the oil in a large saucepan and add the garlic, onion and carrot and cook for 7 minutes, until softened. Stir in the beetroot, apple and stock. Bring to the boil, cover and simmer for 10 minutes. Use a hand blender (or pour the soup in to a blender) to blitz the soup until smooth. Add a little more water if it is too thick. Season to taste.
Pour the soup in to bowls and scatter over the feta and dill. Eat and feel warmed up!