Description
A rich, roasted beet soup flavored with spring onions and topped with crème fraîche. recipe adapted from Sophie Dahl’s Voluptuous Delights Cookbook
Ingredients
Scale
- 6 beetroots – washed not peeled
- 5 spring onions, white part only, sliced
- coconut oil (or olive oil)
- 1 ½ litres vegetable or chicken stock
- lemon juice
- creme fraiche, plus extra to serve
- salt + pepper
- chopped fresh dill
Instructions
- Preheat oven to 200 degrees.
- Wash beetroot and place whole inside a foil envelope and pop into the oven on a baking tray for approx 45 mins, until tender.
- Allow to cool.
- Meanwhile, sweat the spring onions in a pan with some coconut oil on a low heat until they are translucent.
- Once beetroot has cooled, peel off the skins and cut into rough chunks.
- Place beetroot, spring onion and stock into a blender and puree until smooth (as i used an electric mixer, I went the extra step of passing through a sieve).
- Add lemon juice, crème fraiche and seasoning to taste.
- Serve cold with a swirl of crème fraiche and some chopped dill.
- Category: Side
- Cuisine: Vegetarian