Prettiest Pink Beetroot Soup

By Fabienne Viner-Luzatto, October 18, 2012

Serves 6
4 raw beetroots
4 medium-sized potatoes
1 onion, sliced
25g butter
1.5l vegetable stock

To serve:
Pumpkin seeds
4/6 tbsp creme fraiche
Optional: 2 oranges peeled, skinless, and cut in segments


Peel the potatoes and quarter them.

Peel the beetroots and cut them in half.

Melt the butter in a large saucepan, add the onion and sautee over a medium heat until golden brown.

Add the vegetable stock and bring to the boil. Add the beetroot and potatoes and simmer for 25 minutes until they are soft.

Use a slotted spoon to put the vegetables into a liquidiser. Add some but not all of the cooking liquid. Liquidise the vegetables and add enough stock so that the soup has a nice velvety texture — not too thick and not too liquid.

Stir in some creme fraiche to obtain a nice pink colour.

To serve, sprinkle with pumpkin seeds, add a few segments of orange, and add some drops of creme fraiche.


Last updated: 12:42pm, October 18 2012