This soup is one of my favorites (this pumpkin soup with orange thyme is my other favorite). I’ve so many special memories eating or making this soup. Obviously it’s always during cosy autumn or winter days. With the loveliest people.
My first memory of this soup was with my previous boyfriend Jurriaan. Jur made the soup for me and his ex-girlfriend F. It was not long before he got into an immense surgery. Already 7 years ago this week…F. was with him when he got cancer, another 7 years before that moment. And yes, it came back when he and I were together. I remember it so well. F. and I sat next to each other. He sat in front of us and told us how happy he was sitting there in front of the two women that he loved. Very special. We never had dinner with the three of us again. If we only could…
More beetroot soup memories
I made this beetroot soup many times. And so, more memories were created. Most people fall in love with this soup. Don’t know why… Add a little love to the soup ;)! That might help. Even heard stories of husbands who don’t like beetroots at all. But this soup…. The last time I made this soup was in New York a few weeks ago. I made it for a lovely crowd of people during a dinner party. I promised to post the recipe. So here it is guys!
A few days before the dinner party I had the privilege to work with friend and stylist Sharon Ryan. Check her amazing work and click on food & entertaining. I cooked in Sharons wonderful NYC-apartment and we made this photo amongst others. Thanks so much Sharon for the fun and inspiration! Had such a great time.
What I love so much about this soup is that it creates a true taste explosion. And only with a few ingredients. And what I love most about it of course….. when served: happy people!
Well, maybe you should try and discover it yourself.
Tip: Make the double amount and freeze part of the soup. Store – up to three months.
- 1 kg beetroot, peeled and chopped
- 1 large onion (unpeeled) into 8 wedges
- 2 tsp caraway seeds
- 4-6 sprigs of thyme
- Freshly ground black pepper
- Olive oil, for sprinkling
- 700 ml vegetable or chicken stock
- Juice of 1/2 lemon
- +To serve+
- Organic yogurt
- 2 tbsp parsley, finely chopped
- Preheat oven to 370 ° F.
- Mix the beetroot, onion, caraway seeds and thyme in a shallow roasting pan.
- Season to taste with pepper, drizzle some olive oil over and toss well.
- Roast the vegetables for 30-40 minutes in the oven until the beets feel soft (test with a fork).
- Remove the papery skin of the onion slices and put the contents of the pan into a large pan.
- Add the stock and lemon juice and bring it to the boil.
- Remove the pan from the stove and puree the ingredients in a blender (or in a food processor).
- Heat the soup again.
- Pour the hot soup into bowls, inclusive a spoonful of organic yogurt and give it a graceful twist. Sprinkle the soup with chopped parsley.
Source: Wonderfoods – Natalie Savona