Creamy Pink Beetroot Soup with Fresh Dill Recipe

Name: Creamy Pink Beetroot Soup with Fresh Dill
Total time: 45 min
Yield: 4
Ingredients: 500 g Beetroot; 1 l Water; 1 tsp Salt; 500 ml Vegetable stock; 2 tbsp Cornstarch; 100 ml Cream; 1 tsp Black pepper; 3 tbsp Fresh dill

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

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!