Wonderful Carrot and Beetroot Soup

Carrot Beetroot Soup is an easy and healthy soup that has not only a wonderful colour but a great taste. Soups are perfect to make in a thermal cooker as it allows them to slowly cook and develop their flavours while keeping the vitamins and nutrients locked in the cooker.

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Wonderful Carrot and Beetroot Soup

This is a delicious and vibrant soup made with beetroot and carrots and garnished with sour cream.

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Course

Soup, Starters, Vegetarian

Cuisine

UK

Servings

MetricUS Imperial

Ingredients

• 2 tbsp rapeseed oil
• 1 large brown onion chopped
• 500 kg carrots peeled, chopped
• 3 celery stalks sliced
• 2 garlic cloves peeled and diced
• 1 kg beetroot's peeled and chopped
• 2 litres vegetable stock

To serve

• sour cream
• chopped fresh chives

Course Soup, Starters, Vegetarian Cuisine UK Servings MetricUS Imperial Ingredients 2 tbsp rapeseed oil 1 large brown onion chopped 500 kg carrots peeled, chopped 3 celery stalks sliced 2 garlic cloves peeled and diced 1 kg beetroot's peeled and chopped 2 litres vegetable stock To serve sour cream chopped fresh chives

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Instructions

1. Heat the oil in the inner pot.
2. Add onion, carrot, celery and garlic. Cook, stirring, for 5 minutes or until onion is tender.
3. Add beetroot and stock. If the vegetables are not quite covered top up with water.
4. Bring to the boil.
5. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
6. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
7. Shut the lid and leave to thermally cook without power for a minimum of 3 hours.
8. Before serving remove the bay leaves and purée with a blender.
9. Serve with a twist of sour cream and some chopped fresh chives.

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