Beetroot Soup with Crème Fraîche

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
4-6 4-6
Beetroot Soup with Crème Fraîche
Main INGREDIENTS
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Round Casserole
£239.00
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Cast Iron Round Casserole
Ingredients
Method

Ingredients

  • 1 tablespoon rapeseed oil
  • 2 cloves garlic, finely chopped
  • 1 red onion, finely chopped
  • 100g leeks, finely sliced
  • 1 apple, peeled cored and chopped
  • 750g beetroot, peeled and chopped into small pieces
  • 1 teaspoon cumin seeds, toasted
  • 1L hot vegetable stock
  • 125ml tub crème fraîche
  • Sea salt and freshly ground black pepper, to taste

  • Method

  • 1
    Place the Cast Iron Soirée Casserole over a low heat on the hob and add the rapeseed oil. Soften the garlic, onions and leeks in the casserole for 5 minutes. Turn the heat up to a medium temperature and then add the apples, beetroot and cumin and cook for a further 5-10 minutes.
  • 2
    Pour the hot stock into the casserole to cover the beetroots and then place the lid on the casserole. Simmer on a medium heat for approximately 45 minutes the beetroots need to be tender to ensure a smooth soup consistency.
  • 3
    Once the beetroots are soft, remove from the heat. Leave the casserole aside to cool. Blend the soup together using a stick blender until smooth, then add the crème fraîche and blend again.
  • 4
    Place the casserole back onto the hob over a low heat and slowly bring the soup back to a simmer.
  • 5
    Season to taste and stir through more crème fraîche if you like.