Beetroot Kutta Soup
Ingredients
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50g butter
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1 large onion
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1 tablespoon garlic, chopped
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2 tablespoons fresh ginger, finely chopped
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Handful of mint, plus extra to garnish
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Handful of coriander, plus extra to garnish
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1kg raw beetroot, diced
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6 stalks celery, roughly chopped
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1 medium potato, diced
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2 tablespoons sugar
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1.5 litres vegetable stock
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Salt and freshly ground black pepper
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To serve
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Sour cream
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Shredded mint and coriander
Method
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Melt the butter in a large pan and sauté the onion, garlic, ginger and mint. Add the rest of the ingredients, season to taste and bring to the boil.
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Cover and simmer for 1 hour, or until the beetroot is completely soft, then purée and serve with sour cream and the shredded herbs.
Comments
Glossary
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Black pepper
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Butter
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Celery
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Chop
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Coriander
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Dice
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Finely chop
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Garlic
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Garnish
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Ginger
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Herbs
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How to Store, Prepare & Cook Beetroot | Waitrose
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Melt
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Mint
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Onion
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Purée
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Salt
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Sauté
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Shredded
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Simmer
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Stock
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Sugar
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This recipe was first published in June 1999.
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