Bright, balanced and a beautiful shade of magenta, this soup is enough to turn any beetroot sceptic. The ginger and citrus temper the earthiness of beetroot, while the smoked salt sprinkled over just before serving adds welcome crunch and structure.
Ingredients
- 2 tbsps extra virgin olive oil
- 2 onions, finely sliced
- 500g cooked beetroot, roughly chopped
- Small thumb fresh ginger, grated
- 1 slice sourdough bread, roughly torn
- 2 blood oranges, zested
- 800ml vegetable stock
- 1 small Chioggia beetroot, finely sliced on a mandoline
- 1 tbsp white wine vinegar1 tsp caster sugar
- Halen Môn Pure Sea Salt,
- Freshly ground black pepper
- To serve:
- Sour cream or Greek yoghurt
- 6 sprigs dill, fronds picked
- Pinch Halen Môn Pure Sea Salt Smoked Over Oak
Method
- Heat the oil in a deep saucepan over a medium high heat and tip in the onions, along with a generous pinch of salt. Cook, stirring occasionally until the onions are softened (about 10 minutes). Add the beetroot, ginger, bread, orange zest and juice and vegetable stock. Bring to a simmer and continue to cook at a gentle simmer for 25 minutes, partially covered with a lid.
- Meanwhile, lightly pickle the Chioggia beetroot. In a small bowl, stir the Chioggia together with the vinegar, sugar, pinch each of salt and pepper. Scrunch with clean hands just until you feel the slices start to soften, then cover with a clean, weighted bowl and set aside.
- Blitz the soup with a stick blender (it can get messy, so have a cloth nearby). Once smooth, taste and adjust the seasoning.
- Ladle the soup into warm bowls and top with a teaspoon of sour cream or yoghurt, a few slices of Chioggia beetroot, and some picked dill.
- Finish with Halen Môn Pure Sea Salt Smoked Over Oak and serve immediately.
- This soup will keep covered in the fridge for up to 5 days, or frozen for up to 6 months–be sure to thaw completely before warming through.
