Beetroot Soup with Labneh Balls

Name: Beetroot Soup with Labneh Balls
Ingredients: 1 carrot, coarsely grated; 1 onion, coarsely grated; Juice of 2 large lemons; 1 fennel bulb, coarsely grated; 125 g (4½ oz ) unsalted butter, plus extra to serve; 800 g (1 lb 12 oz ) raw beetroot, trimmed and scrubbed; Coarse sea salt and Freshly ground black pepper; Coarse sea salt and Freshly ground black pepper; Labneh Balls, to serve; 1–2 tbsp caster sugar (you may need a little more or less, according to taste); 1.5 litres (2¾ pints) Chicken Stock or vegetable stock, or use salt-free stock cubes, if necessary; 1.5 litres (2¾ pints) Chicken Stock or vegetable stock, or use salt-free stock cubes, if necessary; 1.5 litres (2¾ pints) Chicken Stock or vegetable stock, or use salt-free stock cubes, if necessary

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

The sweet, earthy flavour of beetroot lends such a different taste to the usual root vegetable soups. The colour alone is exotic, and the addition of the fresh cheese balls really is delicious. You may think that the amount of butter used here is rather excessive, but it gives flavour as well as a silky texture.

Ingredients

800 g (1 lb 12 oz ) raw beetroot, trimmed and scrubbed
125

Soup
Gluten-free
Vegetarian

Method

Preheat the oven to 200°C/400°F/Gas 6. Put the beetroot in a deep roasting tin. Pour in about 7.5 cm (3 in) water, then cover with tin foil, fitting it tightly around the rim of the tin.