03/09/19

A Recipe for Spring — Bright Beetroot Soup

Marking the start of season with a soup to match the colour of Spring!

A bowl of creamy beetroot soup garnished with herbs sits on a white napkin, with a slice of buttered bread and a spoon beside it. The setup on a wooden table feels perfect for a rejuvenating meal.

Bright Beetroot Soup

A nourishing and gentle meal, this soup is for rejuvenation and renewal. Much like the season itself, it is vibrant and welcomed. Clear blue spring days, colour returning to the branches and new flowers poking through the soil. This soup celebrates the start of the new season and matches the colour of blossom all around.

Shop Dining Room, here.

A rustic wooden dining table with white dishware, cloth napkins, and spoons, next to a woven wooden chair. Sunlight creates a warm, inviting setting.

A person in a green apron cuts fresh herbs on a wooden board with scissors. The table is dark wood with scattered herbs, capturing preparation for a meal.

Ingredients List

4 beetroots

1 x leek, sliced in coins

2 large potatos

1 x carrot

4 x cloves of garlic, halved and quartered

1 tsp coriander seed

1/2 tsp of tumeric

Butter (a healthy dollop!)

A pinch of cayenne pepper

Salt

4 cups of water or stock (adjust for desired consistency)

A rustic kitchen table with olive oil, bread, butter, grapes, and herbs. A person in a green apron stands by the window in the background.

Bright Beetroot Soup

A person in a green apron serves hot beetroot soup from a black pot into white bowls. The table is set with napkins and is lit with sunlight from a background window.

A person sprinkles herbs onto a bowl of red beetroot soup on a white plate, with a spoon and napkin beside it.

A person in a green apron serves bread alongside three bowls of beetroot soup, each on a napkin with a spoon. The three visible bowls are garnished with herbs.

Method

In the pot, set to a low heat, add butter, garlic cloves, coriander seeds, tumeric, a pinch of salt and leeks. When the leeks begin to soften (they should not colour) add the potatoes, carrots and stock or water. If using water add an extra teaspoon of sea salt now. Simmer on high for ten minutes and then add the beets. Continue to simmer until potatoes are cooked.

Take of the heat. With a wizz stick gently blend the soup. It will form a beautiful pink velvety consistency. Taste here! Add salt or pepper to season. Serve with a pinch of cayenne, olive oil and a sprig of thyme and of course a big slice of soughdough and butter!

Serves 4.

Recipe by Ophelia Mikkelson Jones

Photographed by Greta van der Star

AD by Yasmine Ganley

A person in a green apron pours olive oil into a bowl of beetroot soup garnished with herbs, surrounded by similar bowls and a ladle on a wooden table.

Bon Appetite!

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