Recipe By Jaxters
Ref: 705
Heading: Starters & Soups
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
750 ml
Water
600 g
Raw Beetroot peeled chopped in chunks
1 Red onion chopped
1 Celery stick chopped
2 tbsp
Fresh Dill chopped
2 Garlic clove in skins (optional)
1 Veg stock cube or gel pot
1/2 tsp
Freshly ground black pepper
2 tbsp
Olive Oil
Garnish
sprinkle
Dill fronds
sprinkle
Vegan Yogurt (optional)
Method
Step 1
Pre-heat oven to 180°c fan.
Step 2
Coat the Beetroot chunks in half the olive oil, place in a baking tin & cook for 35 mins until soft & darkens around the edges, when done remove & set aside.
Step 3
In a saucepan add onion, celery & the remaining oil & cook until soft, then add water, stock cube, Dill & the roasted beetroot & simmer for 5 mins, remove from the heat & blitz with either a stick blender or pour into a liquidiser & blitz, if you use a liquidiser then you may need to tip back into the saucepan to re-heat.
Step 4
Tip into serving bowls & garnish.
Suggestion & Tips
Can be frozen for later use.