Recipe Index

Ingredients

• 3 medium beetroots, peeled and coarsely grated
• 4 tbsp olive oil
• 1 chicken stock cube
• 6 cups water
• 3 medium potatoes, peeled and cut into ¾ in cubes
• 1 x 14 oz can cannellini beans, drained and rinsed
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp fresh dill, chopped, to garnish
• 4 tbsp soured cream, to serve (optional)

Method

1. Dissolve the stock cube in the water in a large saucepan and bring to the boil over high heat.
2. Add the potato cubes, lower the heat to medium and simmer for 10 minutes until almost tender.
3. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the grated beetroot and cook, stirring often, for 8-10 minutes until softened and glossy.
4. Tip the beetroot and any oil from the pan into the saucepan, then stir in the cannellini beans.
5. Simmer gently for 10-15 minutes more, until the potatoes are completely tender and the soup is a deep ruby colour.
6. Season with the salt and pepper, tasting and adjusting as needed; add a small splash of water if the soup is thicker than you like.
7. Ladle into bowls, scatter with the chopped dill and add a spoonful of soured cream to each bowl if using.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data