the Recipe for our
Beetroot & Goats Cheese Soup
INGREDIENTS
- A good knob of butter
- 1 medium onion, finely chopped
- 4 cooked beetroot, chopped
- 2 medium potatoes, chopped
- 1-1.5 pints (500-750 ml) vegetable stock
- 1 large tablespoon of goat’s cheese – we love using St. Tola from Co. Clare
- 1 teaspoon of balsamic vinegar
- A good pinch of salt & white pepper
METHOD
-
Heat the butter in a pot over a medium heat, add onion and sweat until soft.
-
Add in the beetroot, potatoes, salt & pepper and cook for a further 5 mins, stirring occasionally.
-
Add 1 pint of stock and simmer until the potato is tender. Stir in the balsamic vinegar.
-
Liquidize until lovely and smooth, add more stock if needed.
-
Put the pot back on a gentle heat and add in the goat’s cheese, stirring until it has melted.
- Adjust seasoning, if needed, before pouring into warm bowls and serve with some delicious, fresh beetroot crisps!
Enjoy x
Coeliac
Friendly
Ready
60mins
Veggie
Friendly
