Beetroot Soup
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
Warm olive oil in a large saucepan over medium heat. Add onions and garlic and cook until cooked through 8-10 minutes. Add beetroots and cook for two more minutes. Add broth, salt, and pepper and simmer for 30 minutes. Cool slightly, then puree with an immersion blender or in a standard blender. Garnish with cream just before sending off to school.
Don't tell your children how you made purple soup?dare them to eat it and guess!
- 45 ml extra virgin olive oil
- 100 g onion, finely chopped
- 3 cloves garlic, pressed
- 6 medium beetroot, peeled and diced
- 475 ml vegetable or chicken broth
- Salt and pepper to taste
- 30 ml heavy cream