Chilled Beetroot Soup
A refreshing cold beetroot soup topped with pickled red onions, radish, feta, dill and edible flowers.
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Ingredients
For the pickled onions
- 1 red onion
- 200 ml white wine vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
For the soup
- 1 kilograms beetroot raw
- 2 onions
- 2 tablespoons olive oil
- 2 litres Vegetable stock
For the toppings
- 4 radishes
- 4 teaspoons Feta crumbled
- 1 handful fresh dill
- 1 handful edible flowers
Instructions
- Start by making the pickled onions. Finely slice the onions and place in a container. Put the vinegar, 200ml water, sugar and salt in a saucepan and bring to a simmer. When the sugar and salt has dissolved, pour the mixture over the onions and place in the fridge overnight.
- Preheat the oven to 180 degrees. Slice the beetroot into chunks. Peel the onions and cut them into chunks too. Put on a baking tray and drizzle with olive oil. Roast for 30 minutes.
- Tip the beetroot and onion from the baking tray into a large saucepan. Pour over the stock then bring to a simmer and cook for 20 minutes. The beetroot should be soft if you stick a knife into it.
- Turn off the heat, then blend with a stick blender until smooth. Taste, season with salt and pepper as needed, then put in the fridge to chill (for at least 2 hours).
- When you are ready to serve, ladle the soup into bowls and top with finely sliced radish, finely chopped pickled onion, sprigs of dill, crumbled feta and edible flowers.
