This delicious soup came about by chance, as many great dishes are evolved
It was a bleak day, I was bored, spent the afternoon catching up on some food programmes that I had recorded…Too early for a wine
My oven wasn't working, so it was all stove top cooking in our house
I had some chicken stock left over and thought I should turn it into soup
So into the vegetable bin I dove.
I found a Red pepper, Red onion. Beetroot. Red chili
Let's put them together
What a fabulous colourful soup that would make, and it did
So good I have made for guests and it got the thumbs up
By the way I did a little cheating the other day and bought cooked fresh beetroot from the
supermarket. It is more expensive but saved me time.
If you use concentrated chicken stock, dissolve it in the stock produced, by boiling the beetroot
For 4 People
2 tablespoons Olive oil
2 Red Peppers
2 Medium Beetroot, roasted or boiled for about an hour, peeled and chopped
1 Red Onion, chopped
1 Red Chili, chopped
4 cups Chicken stock
Sea salt and freshly ground black pepper
1 tablespoon cider vinegar
Optional - slosh of hot pepper sauce
Sour cream and dill for garnish
So I cooked the beetroot till tender, that can take about an hour
If boil, don't waste the stock, save it for cooing the soup
You can either roast or boil
Peel and chop
Meanwhile chop the red onion
The red pepper and the chili
Sauté the vege in the olive oil
Season with salt and pepper
Cover with Chicken stock
Bring to boil and simmer about 20 minutes
Add vinegar and hot sauce (optional but I like the kick it gives)
Into the blender.
Taste and adjust if needed
Mix dill with the Creme Fraiche
and dob it on top
This is wonderful
Not only looking fabulous but tasting fabulous as well
A keeper
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