Spiced Beetroot and Red Onion Soup
A vibrant and warming soup with earthy beetroot and sweet red onion, spiced to perfection.
Equipment
- Large pot, Blender or immersion blender, Cutting board, Knife
Ingredients
- Beetroot 500g
- Olive oil 2 tbsp
- Red onions 2 medium
- Vegetable broth 1L
- Vinegar red wine 1 tbsp
- Spices cumin, coriander 1 tsp each
- Sugar 1 tsp
- Salt and pepper to taste
Instructions
- Peel and chop the beetroot and red onions.
- Heat olive oil in a large pot.
- Add chopped onions and cook until softened.
- Add beetroot, spices, sugar, salt, and pepper.
- Cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and red wine vinegar.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, until beetroot is tender.
- Use a blender or immersion blender to puree the soup until smooth.
- Adjust seasoning to taste.
- Serve hot.
Notes & Wine Advice
Serving Tip:
Garnish with a dollop of sour cream or fresh herbs.Wine Advice:
A dry rosé or a light-bodied red wine like Pinot Noir.Nutrition values
Calories: 180 kcal | Carbohydrates: 25 g | Protein: 5 g | Fat: 7 g | Sugar: 10 g