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Creamy Pink Beetroot Soup with Fresh Dill recipe

Creamy Pink Beetroot Soup with Fresh Dill Recipe

A velvety smooth soup with the earthy sweetness of beetroot, enhanced with creamy swirls and the freshness of dill, perfect for any season.

medium

00:45

4

METHOD

  • Step 1.

    Start by washing and peeling your beetroot. Chop them into quarters.
  • Step 2.

    In a large pot, add water, salt, and the quartered beetroots. Bring to a boil and then simmer until the beetroots are tender.
  • Step 3.

    Once the beetroots are cooked, reserve a few chunks for garnishing later. Use an immersion blender to puree the rest in the pot until smooth.
  • Step 4.

    Pour in the vegetable stock and bring the mixture back to a slight boil. Reduce the heat and let it simmer for 10 minutes.
  • Step 5.

    In a small bowl, mix the cornstarch with a tbsp of water to create a slurry. Stir this into the soup to help thicken it.
  • Step 6.

    Add the cream to the soup and stir well. Season with salt and pepper according to taste.
  • Step 7.

    Serve the soup in bowls. Garnish with the reserved beetroot chunks, a drizzle of cream, and fresh dill.
  • Step 8.

    Enjoy your beautifully rich and creamy beetroot soup!

INGREDIENTS

  1. 500 gBeetroot

  2. 1 lWater

  3. 1 tspSalt

  4. 500 mlVegetable stock

  5. 2 tbspCornstarch

  6. 100 mlCream

  7. 1 tspBlack pepper

  8. 3 tbspFresh dill

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