A super delicious way to use beetroot and make a huge portion so the remains are used, it can be frozen like all my soups. The salty, sweet and beetroot flavours warms well in this cold time. There is bacon in the soup itself and as an accessory and then the soup has the prettiest red colour.
BEETROOT SOUP WITH BACON
4 RASHERS OF BACON
1 TBSP. OIL
500 G BEETROOT
5 MEDIUM POTATOES
2 CLOVES OF GARLIC
1 TSP. GROUND CUMIN
1 TSP. GROUND CORIANDER
1 L. BOILING WATER
250 ML DOUBLE CREAM
A NOB OF BUTTER
SALT AND PEPPER
Cut the bacon rashers into smaller pieces and fry them semi crispy in a 3-liter pot.
Peel onion and garlic. Roughly chop the onion and crush the garlic with the flat side of a knife.
Peel the beetroot and potatoes and cut them into smaller cubes.
Heat the oil in the saucepan with bacon and sweat onions and garlic soft.
Add the beetroot and potato together with the cumin and coriander, mix well and cook for a few minutes.
Season with salt and pepper and add the boiling water.
Simmer for 30-40 minutes or until the vegetables are tender.
Turn off the heat and blend the soup.
Add the cream and butter and blend again.
Season with salt and pepper.
Serve with crispy bacon, sour cream and parsley or dried wild garlic.