Carrot and Beetroot soup – money saving cooking

Print Friendly


Carrot and Beetroot soup
Author: Copyright – 2013 Mr D The Thermal Cook
Serves: 6
  • 2 tbsp rapeseed oil
  • 1 large brown onion, chopped
  • 500kg carrots, peeled, chopped
  • 3 celery stalks, sliced
  • 2 garlic cloves, peeled and diced
  • 1kg beetroot’s, peeled and chopped
  • 2 litres vegetable stock
  • To serve
  • sour cream
  • chopped fresh chives
  1. Heat the oil in the inner pot.
  2. Add onion, carrot, celery and garlic. Cook, stirring, for 5 minutes or until onion is tender.
  3. Add beetroot and stock. If the vegetables are not quite covered top up with water.
  4. Bring to the boil.
  5. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  6. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
  7. Shut the lid and leave to thermally cook without power for a minimum of 3 hours.
  8. Before serving remove the bay leaves and purée with a blender.
  9. Serve with a twist of sour cream and some chopped fresh chives.