Beetroot Soup
Vegetarian
Serves 4
Time to make 1 hour 10 minutes
Allergens Celery, Milk, Wheat
Beetroot soup is appealing to both the eye and the tastebuds! Beetroot is one of our favourite Scottish-grown vegetables at Nutrition Scotland so we’re always promoting its health benefits! Beetroots are full of vitamins, minerals and antioxidants and can be added to salads, dips such as hummus and even simply roasted in the oven. Don’t skip the horseradish in this soup!
Ingredients
- 2 tablespoons olive oil
- 1 large finely chopped onion
- 2 crushed garlic cloves
- 1 kilogram of peeled and diced fresh beetroot
- 1.5 litre of vegetable stock
- 1 bay leaf
Notes
This soup can be served hot or chilled. It can also be frozen if desired for batch cooking.
Many toppings can be added, croutons could be used instead of oatcakes.
Energy
200 kcal
Fat
7.6 g
Low
Sat Fat
4 g
Low
Sugars
4 g
Low
Salt
1.1 g
Medium
Carbs
19 g
Protein
10 g
Fibre
3 g
Per Serving (250ml)
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