Serves 6 | prep 20 mins | total time 1 hr 25 mins
- 1 tbsp olive oil
- 2 red onions, finely chopped
- 2 large celery sticks, finely chopped
- 1 large carrot (purple, if you can get it), finely chopped
- 750g raw beetroot (trimmed weight - about 8 medium beetroot), peeled and chopped into 1cm dice
- 1 litre vegetable stock
- 2 garlic cloves finely sliced or crushed
- 5 tablespoons vodka (optional)
- about 50g vegetarian feta cheese
- 1 tbsp dill
Make up to 3 days ahead, cool then cover and chill. It can also be frozen.
- Heat the olive oil in a deep saucepan, add the onions, celery and carrot. Cook, covered, over a medium heat for 8-10 minutes until the vegetables begin to soften and colour.
- Add the beetroot to the pan and cook for a further 8-10 minutes, covered. Add the stock and garlic. Cover, bring to the boil; simmer for 30-40 minutes. To test if the beetroot is cooked, use the back of a teaspoon to squash a piece – it should be very soft.
- Add the vodka, if using, and continue to cook, uncovered, for 5 minutes to allow the alcohol to burn off. Take the pan off the heat and leave to stand for 5 minutes, then blitz the soup in batches, in a liquidiser or using a stick blender; you want the texture to be very smooth. Serve with a crumbling of feta and a few fronds of fresh dill.