This deep red beetroot and tomato soup is hearty and healthy. It’s the perfect dish for a dreary and rainy day. The sweet, earthy beetroot balances perfectly with the sourness of the tomatoes. It tastes even better with a dollop of crème fraîche.
Blended soups are some of the easiest dishes to prepare. Just put your ingredients in a pot, fry them for a bit, add stock, let it boil for a while and finally blend everything into a delicious, healthy soup. This recipe is similar and should be pretty simple to follow. The only thing that might be unfamiliar is the bouquet garni. But don’t worry though, it’s not nearly as complicated as it sounds.
Bouquet garni is a French word, meaning “garnished bouquet”. Essentially, it’s a bundle of herbs that you add to dishes like stock, soup and stew. You cook it, along with all the other ingredients, so it can add its flavour to the dish. You then remove it before finishing and serving your dish. The traditional bouquet garni usually contains, parsley, thyme and a bay leaf. But you can used other herbs, or even vegetables, as well. The most important thing, when making a bouquet garni, is to use ingredients that have a strong flavour. After all, you want it to be able to add something to your dish. It can’t give it flavour, if it doesn’t have any to begin with.
You usually make a bouquet garni by tying your herbs together with a bit of cooking string. But you can also use a bit of cheesecloth to make a pouch or use a herb infuser (which is nothing more than an oversized tea infuser). Those last two options are especially useful when you’re using dried herbs or spices, like peppercorns.
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- 500 ml vegetable stock
- 1 beetroot about 250 g
- 3 Tomatoes about 250 g
- 1 medium onion
- 1 clove garlic
- 1 red chilli
- 3 sprigs Parsley
- 1 sprig thyme
- 1 bay leaf
- crème fraîche optional
Ingredients
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- Cut the chilli pepper open lengthwise but keep the stem intact. Take the chillipepper, the bay leaf, the sprigs of parsley and thyme and tie them together to form your bouquet garni.
- Chop the onion. In a soup pot, fry the onions in a little bit of cooking oil until golden.
- Chop the beetroot into small cubes. The beet I used was very fresh (straight from the ground), so I didn't bother peeling it.
- Add the beetroot cubes to the onions, along with the chopped garlic. Fry for a few of minutes.
- Roughly chop the tomatoes and add them to the pan.
- Add the stock and the bouquet garni and bring the soup to a boil. Let it simmer for 30 minutes. (If you're using pre cooked beetroots, reduce the cooking time a little bit.)
- Take the soup from the heat and remove the bouquet garni. Blend the soup, with a (hand)blender, until smooth.
- Season the soup with some black pepper. If you like, you can add a dollop of crème fraîche right before serving.
