Beetroot And Hibiscus Soup

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
2-4 2-4
Beetroot And Hibiscus Soup
Main INGREDIENTS
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Round Casserole
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Cast Iron Round Casserole
Ingredients
Method

Ingredients

  • 1kg purple beetroot (raw, uncooked)
  • 5 banana shallots
  • 2 cloves of garlic
  • 1 bulb of fennel
  • 4 tablespoons of rapeseed oil
  • Salt and pepper to taste
  • Vegetable stock, enough to cover the vegetables (store bought is fine)
  • Dried hibiscus flowers to garnish
  • Crème fraîche to serve

  • Method

  • 1
    Peel and slice the beetroot, shallots, garlic and fennel. Add the rapeseed oil to the casserole and heat gently then add the vegetables and garlic and sweat over a low heat until softened.
  • 2
    Cover with the vegetable stock and add 2 teaspoons of dried hibiscus flowers. Bring to the boil then simmer until the vegetables are cooked. Allow to cool a little then blend in a food processor.
  • 3
    Check the seasoning adding salt and pepper to taste.
  • 4
    Serve with dried hibiscus flowers and a dollop of crème fraîche.