Pear and beetroot soup with crispy pancetta

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

This is the perfect autumn warmer: fabulous colour, spicy and filling. Add a glug of brandy and tell yourself it is medicine . . . bound to ward off winter colds.


  • 1 tbsp olive oil
  • 2 small red onions, roughly chopped
  • 3 garlic cloves, finely slice


  1. Heat the oil in a large saucepan and add the onions, garlic and celery. Cook, covered, on a lowish heat for a good 15 minutes, until the onions and celery are soft. Stir through the cinnamon.
  2. Add the beetroot and pears to the saucepan and continue to cook, covered, for 10 minutes, removing the lid to stir halfway through. Pour over the stock, cover again and si