Prep Time: 10 minutes plus chilling time
Cooking Time: +- 45 minutes
Serves: 6
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Chilled Beetroot and Herb soup with Goats cheeseI shot this Beetroot soup recently for a “Stylish Summer Soups” feature for Food24 together with 2 other chilled soups to serve during the summer holidays. They make stylish starters to a sumptuous meal, cute canapes and are perfect to take along to a picnic in glass jars or bottles.

Beetroot & Herb Soup with Goat’s Cheese

Earthy sweet beetroot and fresh herby flavours paired with creamy & sharp chevin. Yum, just yum.

500 g beetroot bulbs
1 bunch of leeks, chopped
2 c (500 ml) vegetable or chicken stock
handful of chives, roughly chopped
handful of mint leaves
+- ½ c (+ – 250 ml) cream or replace with Greek style yoghurt
Freshly ground salt and pepper to taste
100 g chevin goat’s cheese
micro herbs

Bring a large pot of salted water to the boil with the whole beetroots and cook until tender ( about 30-45 minutes depending on the size). Rinse beets under cold water and pull the skins off – this should come off easily. Cut the roots off and slice into quarters.
Heat the butter in a large frying pan and saute the leeks until softened. Add the stock and simmer for 5 minutes.
Place beets, leeks, stock, herbs and cream into a food processor and blend until smooth and silky. Season to taste. Add more prepared stock if too thick.
Chill or serve warm with crumbled goat’s cheese and micro herbs.

A sneak peek of the other 2 soups. Chilled pea soup with parmesan crumbs and bacon shards + Sweet potato vichyssoise with crispy smoked snoek and apple.

Chilled pea soup with crispy bacon shards
Sweet potato vichyssoise with smoked snoek and apple

About The Author

Food consultant, recipe developer and stylist.

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