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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

    • Ready in

      8 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

A strikingly coloured, velvety soup that tastes every bit as good as it looks. Serve this the Russian way with rye croutons, sour cream and dill.

Ingredients

  • 1 kg (2 lb 4 oz) beetroot (beets), peeled and cut into 3 cm (1¼ inch) pieces

Method

Put the beetroot, onion, stock, potatoes, dill stems and bay leaf into the slow cooker. Season with sea salt and freshly ground black pepper, then cook on high for 7 hours, or until the beetroot is tender.

When the soup has about 30 minutes to go, make the rye croutons. Heat the oven to 190°C (375°F)</