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Beetroot soup recipe

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Ingredients

For the soup

750 g g beetroot beetroot
(cooked and chopped)
400 g g kales kale
1 tbsp tbsp coconut oil coconut oil
(or olive oil)
1 onions onion
(finely chopped)
2 garlic garlic
(chopped)
1 sticks stick celery celery
(chopped)
500 ml ml vegetable stock vegetable stock
200 ml ml water water
3 tsp tsp horseradish horseradish
salt salt
black pepper black pepper

To serve

1 tbsp tbsp Greek yoghurt Greek yoghurt
1 tbsp tbsp coriander coriander
(chopped)
2 tbsp tbsp mixed seeds mixed seeds
(toasted)

Beetroot soup with kale

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25 min
(46)

Method

This striking beetroot soup has a lovely, earthy flavour thanks to the addition of kale. Serve with crusty bread and a glass of our Cimarosa Australian Chardonnay Colombard for the perfect winter supper.

  1. Melt the coconut oil in a pan and add the onion, garlic and celery. Cook for 5 minutes over a medium heat, or until soft but not coloured
  2. Add the beetroot, stock, water and a little seasoning to the pan, then simmer for 15 minutes
  3. Meanwhile, toast the seeds in a dry pan until they start to pop. Remove and set aside to cool until ready to serve
  4. Add the kale to the pan and cook for a further 5 minutes, then blend until smooth - this might take several minutes. For a smoother consistency, strain the soup through a sieve into a clean pan
  5. Return the pan to the heat and stir in the horseradish and a little more oil, if required, plus seasoning to taste
  6. Divide between serving bowls and finish with a swirl of Greek yoghurt, chopped coriander and the toasted seeds