This vibrant and nutritious soup was a hit in our test kitchen! This budget friendly meal of beetroot soup and quick rye bread rolls make for the perfect lunch or dinner option.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Cal/Serv:
714
Ingredients
For the rolls
150g
wholemeal rye flour
150g
self-raising flour, plus extra to dust
1tsp.
bicarbonate of soda
100g
crème fraîche
For the soup
1Tbsp.
vegetable oil
1
onion, finely chopped
2
garlic cloves, crushed
2tsp.
Dijon mustard
1
large potato (about 450g), peeled and roughly chopped
600g
raw beetroot, peeled and roughly chopped
1
litre vegetable stock
100g
crème fraîche
To garnish
50g
crème fraîche
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. For the rolls, in a large bowl mix the flours, bicarbonate of soda and 1/4tsp fine salt. Stir in the crème fraîche and 75ml water to make a soft dough. Tip on to a lightly floured surface and knead for 5min, until smooth.
Step 2Divide into 4 and shape into balls. Transfer to a baking sheet lined with baking parchment, spacing well apart. Cut a deep cross in the top of each ball and bake for 20min, or until deep golden brown. Transfer to a wire rack and leave to cool.
Step 3Meanwhile, make the soup. Heat the oil in a large pan over medium heat and cook the onion for 10min, until softened. Add the garlic and mustard and cook for 2min, until fragrant. Add the potato, beetroot, stock and plenty of seasoning. Bring to the boil and simmer for 30min, until the veg are tender.
Step 4Carefully blend the soup until smooth and return to the pan (if needed). Stir through the crème fraîche and reheat, if needed. Ladle into 4 bowls and garnish each with a dollop of crème fraîche and some freshly ground black pepper. Serve with the rolls.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
