This delicious beetroot soup by Mary Berry is a quick and nutritious meal perfect for any time of the year. It’s creamy, hot, and packed with flavor, using simple ingredients you likely have on hand. Top with crumbled feta for an extra burst of taste and texture!
Ingredients Needed
- 3-4 medium beetroot (about 500-600g/1lb 2oz-1lb 5oz), grated coarsely or chopped into small dice
- 500g/1lb 2oz ripe tomatoes, halved
- 1 clove garlic, chopped roughly
- 1 medium onion, peeled and finely chopped
- 2 tbsp olive oil or sunflower oil
- 500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do)
- Salt and freshly ground black pepper
- 125g/4oz feta cheese
How To Make Beetroot Soup
- Preheat the Oven: Preheat the oven to 190°C/375°F/Gas 5.
- Roast the Tomatoes: Place the halved tomatoes in an ovenproof dish. Add the garlic and drizzle with half of the olive oil. Roast for 25-30 minutes until soft and pulpy. Rub through a sieve to remove the skin and seeds.
- Prepare the Soup Base: Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and stock, then bring to a boil. Season lightly with salt and pepper. Simmer gently for 7-10 minutes until the beetroot is tender.
- Blend the Soup: Stir in the tomato purée, transfer the soup to a blender, and process until completely smooth. Taste and adjust seasoning if necessary.
- Serve: Divide the soup between warm bowls and crumble feta cheese over each. Serve with crusty bread.
Recipe Tips
- Adjust Consistency: If the soup is too thick after blending, add a little extra stock or water until you reach your desired consistency.
- Taste as You Go: Always taste the soup before serving. Adjust the seasoning with salt and pepper to enhance the flavors.
- Serve Warm: For the best experience, serve the soup warm and use warm bowls to keep it hot longer.
- Customize Toppings: Feel free to add other toppings like yogurt, fresh herbs, or toasted seeds for extra flavor and texture!
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover beetroot soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: To freeze, let the soup cool completely, then pour it into a freezer-safe container. Beetroot soup can be frozen for up to 3 months. Thaw the soup in the fridge overnight before reheating.
- Reheat: Pour the beetroot soup into a saucepan. Heat over medium heat, stirring occasionally, for about 5-10 minutes until it is hot throughout.
Nutrition Facts
Serving Size: 1 cup (approximately 245g)
- Calories: 85
- Total Fat: 0.2g
- Saturated Fat: 0g
- Sodium: 540mg
- Potassium: 340mg
- Total Carbohydrate: 20g
- Dietary Fiber: 4g
- Sugars: 9g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Coconut Tray Bake
- Mary Berry Treacle Scones
- Mary Berry Celeriac Soup
- Mary Berry Parkin Recipe
Mary Berry Beetroot Soup
Description
This delicious beetroot soup by Mary Berry is a quick and nutritious meal perfect for any time of the year. It’s creamy, hot, and packed with flavor, using simple ingredients you likely have on hand. Top with crumbled feta for an extra burst of taste and texture!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 190°C/375°F/Gas 5.
- Roast the Tomatoes: Place the halved tomatoes in an ovenproof dish. Add the garlic and drizzle with half of the olive oil. Roast for 25-30 minutes until soft and pulpy. Rub through a sieve to remove the skin and seeds.
- Prepare the Soup Base: Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and stock, then bring to a boil. Season lightly with salt and pepper. Simmer gently for 7-10 minutes until the beetroot is tender.
- Blend the Soup: Stir in the tomato purée, transfer the soup to a blender, and process until completely smooth. Taste and adjust seasoning if necessary.
- Serve: Divide the soup between warm bowls and crumble feta cheese over each. Serve with crusty bread.
Notes
- Adjust Consistency: If the soup is too thick after blending, add a little extra stock or water until you reach your desired consistency.
- Taste as You Go: Always taste the soup before serving. Adjust the seasoning with salt and pepper to enhance the flavors.
- Serve Warm: For the best experience, serve the soup warm and use warm bowls to keep it hot longer.
- Customize Toppings: Feel free to add other toppings like yogurt, fresh herbs, or toasted seeds for extra flavor and texture!
Mary Berry Beetroot Soup