Beetroot and Tomato Soup

Name: Beetroot and Tomato Soup
Yield: Serves 4
Ingredients: 3 garlic cloves, peeled and crushed; 1 tablespoon dill seed, or chopped fresh dill; 1 tablespoon dill seed, or chopped fresh dill; 400 g (14 oz) can plum tomatoes; 1 tablespoon olive oil; 1 onion, peeled and finely chopped; 1 celery stalk, trimmed and finely chopped; 1 small carrot, peeled and finely chopped; 1 litre (32 oz) vegetable stock; 2 or 3 cooked but not pickled beetroot, peeled and diced; fresh dill; 2-3 tablespoons soured cream

Preparation info

Serves
4

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

1 tablespoon olive oil
1 onion, peeled and finely chopped
1 celery stalk, trimmed

Gluten-free
Vegetarian
Soup

Method

Heat the olive oil in a heavy saucepan, and sweat the onion, celery and carrot for 20 to 30 minutes without browning. Add the garlic and dill, and cook for 2 to 3 minutes more. Add the tomatoes, and cook on a high heat until much of their juice has evaporated.

Put in the beetroot and the stock, bring to the boil, and simmer for 10 to 20 minutes. Blend or rub through a sieve and return t