Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 13

One of my all-time favourite soups, this is a stunning deep ruby-red soup that looks mouth-watering with its white topping of yoghurt or soured cream. It’s wonderful hot, but I particularly like to make it from new-season beetroot in the summer and serve it chilled. I think you’ll have gathered by now that I’m rather partial to chilled soup!

SERVES 4

1 onion, chopped

1 tbsp olive oil

1 large potato (about 225g (8oz)) peeled and diced

1 tbsp olive oil

450g (1lb) cooked fresh beetroot (not in vinegar), peeled and diced

1.2 litres (2 pints) stock or water

1 tsp vegetable bouillon powder, stock cube or concentrate

salt and freshly ground black pepper

1 tbsp lemon juice

½ tsp grated lemon rind

TO GARNISH

thick natural Greek yoghurt, soured cream or crème fraîche

coarsely ground black pepper

Fry the onion gently in the oil in a fairly large saucepan, with a lid on the pan, for about 5 minutes, being careful not to let it brown. Add the potato, stir, then cover and cook gently for about 5 minutes more.

Add the beetroot and stir in the stock or water and the bouillon powder, stock cube or concentrate.

Bring to the boil then cover and leave to simmer for about 20 minutes or until the potatoes are soft.

Blend the soup, then return it to the saucepan and flavour with salt, pepper and the lemon juice and just a touch of the grated rind. Reheat gently and serve topped with a spoonful of yoghurt, soured cream or crème fraîche and a scattering of coarsely ground black pepper.