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IMAGE: Stylist: Liezl Vermeulen | Photographer: Michael le Grange
We’ve kept this robust, crimson soup vegetarian so the beetroot takes centre stage.

Less than 45 minutes

Serves 3-4

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Ingredients:

  • 1 bunch (5) beetroots
  • 2 Tbsp (30ml) olive oil
  • 1 carrot, sliced
  • 1 red onion, sliced
  • 1 leek, rinsed and chopped
  • 2 cloves garlic, chopped
  • 8 cups (2L) vegetable stock
  • 2 bay leaves
  • ¼ head red cabbage, shredded
  • Salt and milled pepper
  • Sour cream and fresh dill, for serving

Method:

  1. Boil beetroots in water for 20 minutes or until tender. 
  2. Drain, peel and quarter beetroots.
  3. Heat oil in a large pot and sauté carrot, onion and leeks.
  4. Add garlic and fry for another minute.
  5. Add stock, bay leaves, cabbage and beetroot. Season.
  6. Simmer for 5-8 minutes until beetroot and cabbage are tender.
  7. Roughly blitz soup with a stick blender to desired consistency.
  8. Serve soup with a dollop of sour cream and garnish with dill.
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