15 healthy swaps
Promoted by HonestBrew
We've found 15 ways to make your favourite meals healthier, lighter and more nutritious (but just as delicious!) – think courgetti pad thai, aubergine caesar salad and more
Easy Beetroot soup
Serves 4
Easy
Prep:
Cook: -
plus 2 hrs chilling (optional)
Blitz this vibrant vegetarian soup to a smooth consistency, then serve hot or cold, with raw radishes and toasted sourdough for added crunch
Skip to ingredients
- 2 tbsp olive oil
- 1 large onionfinely chopped
- 2 garlic clovescrushed
- 1 kg fresh beetrootpeeled and diced (wear rubber gloves to stop your hands turning pink)
- 1 ½ l vegetable stock
For the croutons
- ½ small loaf sourdough breaddiced into large croutons
- 100 g radishesfinely sliced
- 100 g fetacrumbled
Nutrition: per serving
- kcal403
- fat13glow
- saturates4glow
- carbs52g
- sugars25g
- fibre11g
- protein15g
- salt2.9g
Method
step 1
Heat 1 tbsp oil in a large saucepan and add the chopped onion, frying for 5 mins until slightly softened. Add the garlic, stirring to combine for 1 min, then toss in the beetroot and cook for 15 mins.
step 2
Pour in the stock and bring to the boil. Once boiling, reduce the heat and simmer uncovered for 30 mins or until the beetroot is tender. Season well and leave to cool a little before blending.
step 3
Meanwhile, to make the crouton topping, heat the grill to high and put the sourdough croutons on a baking sheet drizzled with the remaining 1 tbsp oil and toast until golden. Whizz the soup until smooth using a hand blender.
step 4
If serving the soup chilled, leave to cool completely and chill for a couple of hrs before serving. If serving hot, warm through in the pan for 2-3 mins. Serve in bowls or mugs with the croutons, radishes and crumbled feta scattered over.