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Beetroot & red cabbage soup
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2 tsp olive oil
1 onion, sliced
1 bunch fresh beetroot, trimmed and coarsely grated
2 x 500ml packs Cooks’ Ingredients Vegetable Stock
1 tbsp lemon thyme leaves
2 tsp caraway seeds
½ red cabbage (about 450g), core removed, leaves finely shredded
4 tbsp Oatly! Oatgurt Plain
¼ tsp Dijon mustard
¼ x 25g pack dill, finely chopped, plus extra to serve
1 lemon, juice
4 slices lightly toasted wholegrain rye bread, to serve
1 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, caraway seeds and 200ml just-boiled water. Bring to a simmer, then cook gently for 10 minutes. Stir in the red cabbage and cook for a further 10 minutes. Blend the soup with a stick blender until smooth.
3 Combine the Oatgurt with the mustard and dill in a small bowl. Season the soup with plenty of black pepper and stir in the lemon juice. Ladle into bowls. Dollop the mustard Oatgurt on top, scatter with extra dill and serve with the rye toast.
Save time by using a 250g pack cooked beetroot – then there’s no need to pre-cook it before adding the red cabbage. Simply finely chop and simmer both of them together for 10 minutes.
Typical values per serving:
This recipe was first published in November 2021.