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Beetroot, red cabbage & chestnut soup
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½ red cabbage (about 450g)
1 bunch fresh beetroot, peeled
2 tsp olive oil
1 onion, sliced
2 x 500ml packs Cooks’ Ingredients Vegetable Stock
1 tbsp chopped lemon thyme, plus extra to sprinkle
2 tsp caraway seeds
180g pack Merchant Gourmet Whole Chestnuts, halved
150g Koko Dairy Free Plain Yogurt
50g Gordons Mustard & Dill Sauce
Dill, to garnish
1. Cut the cabbage in half and discard the core. Slice the cabbage as thinly as possible. Cut the beetroot into small cubes. Heat the oil in a large saucepan and gently fry the onion for 5 minutes. Add the beetroot and cook for a further 2 minutes, stirring.
2. Stir in the stock, thyme and caraway seeds and bring to a simmer. Cook gently for 10 minutes. Stir in the cabbage and chestnuts and cook for a further 10 minutes. Briefly blend the soup with a heatproof stick blender to thicken the juices.
3. Combine the yogurt with the mustard and dill sauce in a small bowl. Season the soup with plenty of black pepper and ladle into bowls. Spoon plenty of the sauce on top and scatter with extra dill to serve. For a more substantial meal, serve with lightly toasted wholegrain rye bread.
Typical values per serving:
2 of your 5 a day.
This recipe was first published in November 2018.