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Beetroot Soup
Roxy’s mum cooks us ‘barszcz’ (Polish beetroot soup) as a welcome meal every time we visit. This is our twist on the Polish classic, using fennel seeds which bring a lovely warm aroma.
Ingredients
Ingredients
- raw beetroot, peeled + chopped (see notes)
- red onion, quartered (skin left on)
- salt + pepper
- olive oil
- vegetable stock
- fennel seeds
- fresh dill, plus more for serving
- lemon, juice only
- vegan cream or yoghurt, for serving
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Add the beetroot and red onion to a roasting tray. Season well with salt and pepper, then add a splash of olive oil and mix. Roast for 30 minutes, stirring halfway through.
- 3
Carefully remove the skins from the red onion, then transfer to a blender with the beetroot, vegetable stock, fennel seeds and dill (large stalks removed). Blend until smooth.
- 4
Pour into a saucepan on a low-medium heat and squeeze in the lemon juice. Cook for a few minutes to let the flavours mingle, then season to taste with extra salt and pepper.
- 5
Serve in bowls, topped with vegan cream or yoghurt, freshly ground black pepper and some more fresh dill. See notes for storing suggestions.
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