Best Beetroot And Butter Bean Soup Recipes

BORSCHT RECIPE (BEET SOUP)

Steps:

• Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.
• Cook for 10 minutes to slightly soften the vegetables.
• Add in the garlic and saute for 30 seconds or until fragrant.
• Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
• Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
• Serve with a dollop of sour cream on top.

BEETROOT AND BUTTER BEAN SOUP

Steps:

• Heat oil and soften the onion for 5 minutes.
• Add beetroot and stir for a couple of minutes.
• Add stock and bring to boil. Simmer for 40 minutes until tender.
• Add beans, orange juice and zest and cook for 10 minutes.
• Blend until smooth and add the lemon juice.
• Serve with the yoghurt swirled in (if using).

BUTTER BEAN SOUP

Steps:

• Drain and rinse the butter beans and put in a pan with plenty of water. Bring to the boil. Boil rapidly for 5-10 minutes skimming off any scum that appears. Turn down the heat, add the kombu, cover and simmer until the beans are soft (can be 1-2 hours depending on how old they are).
• Heat the oil in a pan and add the onion and celery. Cook until the onion is almost translucent. Add the black mustard seeds and cook until they start to pop. Add the cooked beans and kombu with the bouillon and water to cover. Simmer until everything is well cooked.
• Blend the soup with a hand-held blender or liquidiser. Add tamari to taste. Sprinkle with freshly chopped parsley once served.