Creamy Beetroot Velouté

Name: Creamy Beetroot Velouté
Total time: 50 min
Yield: 2
Ingredients: 3 tbsp olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 6 medium beetroots, peeled and chopped; 2 cups beef stock; salt and freshly ground black pepper, to taste; 0.25 cup heavy cream, or as needed

This smooth and indulgent velouté boasts tender beetroot, aromatic onions, and fragrant garlic simmered in a rich beef broth, enriched with cream for an extra layer of flavour and nourishment.

Recipe Info

Prep Time

50 min

Difficulty

Easy

Servings

Nutrition

calories229kcal

carbohydrates17g

fat16g

protein5g

Soup Uk and Ireland Eastern European

Ingredients

3 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

6 medium beetroots, peeled and chopped

2 cups beef stock

salt and freshly ground black pepper, to taste

0.25 cup heavy cream, or as needed

Directions

Prepare all ingredients.

In a large saucepan over medium heat, warm the olive oil. Cook and stir the onion and garlic until soft but not browned, about 5 minutes.

Add beetroots and cook for 1 minute.

Pour in beef stock and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until beetroots are tender, 20 to 30 minutes. Remove from heat and let it cool slightly.

In batches, pulse the soup in a food processor until smooth. Return it to the saucepan and cook over low heat until warmed through.

Ladle the velouté into bowls and garnish each with a swirl of cream.