Beetroot and porcini broth

Name: Beetroot and porcini broth
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 2 carrots, roughly chopped; 1 teaspoon caster (superfine) sugar; 1 celery stalk, roughly chopped; a handful of chervil or flat-leaf parsley including stalks, plus extra sprigs to garnish; 3 large beetroot, peeled and roughly chopped; 20 g (¾ oz) dried porcini mushrooms; a squeeze of lemon, to taste

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

Sometimes a rich main course demands a light starter, and this fits the bill very prettily: a ruby broth that will tempt but not overfill diners. Do try to avoid the beetroot that’s ready-cooked, vinegared and wrapped in plastic – you want the fresh stuff full of all that sweet, earthy flavour.

Ingredients

3 large beetroot, peeled and roughly chopped
2 carrots, roughly chopped
1 celery stalk, roughly chopped</

Soup
Vegan
Gluten-free

Method

Put the beetroot, carrots, celery, porcini mushrooms and chervil in a large saucepan and add 800 ml (28 floz) water. Bring to the boil very slowly, then reduce the heat and simmer gently for 30 minutes. Re