I’ve been feeling a little under the weather this week. So for lunch yesterday my body was calling out for a big bowl of nourishing soup. A little rummage in the fridge and a couple of moments later I was armed with a beautiful bunch of beetroot and a few other select ingredients to chuck in the soup pan.
By absolute coincidence pretty much everything in this nourishing soup is helpful if you are in need of a health boost: beetroot is packed with antioxidants and great for nurturing our immunity; garlic is well known for its antibiotic properties, which are invaluable in fighting colds and coughs; and of course lemons are bursting with Vitamin C. I could go on by mentioning the antibacterial properties of onions etc but you get the picture, this soup is really good for you. Really really good for you.
But the crucial thing here is that this lemony beetroot soup is also seriously delicious. Everyone scraped their bowls clean.
Beetroot soup is so velvety smooth, like a soft cosy blanket, that I’d usually categorise it as Winter comfort food. But adding the lemon brings a subtle citrus zing to the party, which makes this soup ideal during these warmer months.
Whether you are feeling a tad low or on top of the world one thing’s for sure, you will feel all the better for eating a bowl of this alluring deep purple soup.
Lemony Beetroot Soup
- 500g raw beetroot, peeled and roughly chopped
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 carrot, roughly chopped
- 1 potato, roughly chopped
- 1 litre beef stock (use veg or chicken if you prefer)
- Juice of half a lemon
- Put all of the ingredients, except the lemon, into a large pan and bring to the boil.
- Turn the heat down and simmer for about 25 minutes, or until the veg is nice and tender.
- Blend the soup until it is velvety smooth. Stir in the lemon juice.
- Serve with your favourite bread or crackers, we had brioche rolls with Dijon mustard and cheddar cheese.