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
150 g wholemeal rye flour
150 g self-raising flour, plus extra to dust
1 tsp. bicarbonate of soda
100 g crème fraîche
For the soup
1 Tbsp. vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp. Dijon mustard
1 large potato (about 450g), peeled and roughly chopped
600 g raw beetroot, peeled and roughly chopped
1 litre vegetable stock
100 g crème fraîche
To garnish
50 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
