Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 22

Beetroot makes a great soup, but when it’s slow-cooked first it’s even better! Serve with crusty bread.

Preparation time: 15 minutes

Cooking time: 4 hours

Serves 4

Vegetarian

4 fresh raw beetroot, about 450g (1lb) in total, peeled and diced

1 potato, about 100g (3½oz), peeled and diced

1 onion, peeled and diced

1 tsp caraway seeds, plus extra to serve

1 litre (1¾ pints) hot vegetable stock, plus extra if needed

Sea salt and freshly ground black pepper

200ml (7fl oz) crème fraîche

Place the beetroot, potato and onion in the slow cooker dish. Add the caraway seeds, stock and salt and pepper and mix well.

Cover with the lid and cook on high for 4 hours or until the beetroot is completely tender. Pour the mixture into a food processor and blitz until smooth, adding extra hot stock if it is too thick and needs thinning down.

Spoon all but a few spoonfuls of the crème fraîche into the soup and blitz again to combine. Season to taste.

Ladle the soup into individual bowls immediately and eat warm or leave to cool completely and chill before serving. Hot or cold, serve topped with a dollop of the remaining crème fraîche and a few extra caraway seeds sprinkled over.

TRY...

For a lighter alternative, simply omit the crème fraîche.