Ingredients
Serves 24
- 15 ml (90 milliliters) Olive oil
- 1 each (6 each) Onion
- 1 each (6 each) Large carrot
- 5 ml (30 milliliters) Garlic Powder525 GR
- 250 ml (1 1/2 liters) Washed and finely chopped leeks
- 400 ml (2 1/2 liters) Cooked, peeled, finely chopped beetroot
- 750 ml (4 1/2 liters) Chicken stock
- 30 ml (175 milliliters) Dill Weed975 GR
Procedure
- Heat the olive oil in a saucepan add the onion carrot and garlic and cook for 5 minutes. Add the leeks beet root chicken stock and bring to a boil; simmer for 15 minutes. Stir in the dill weed and cook for a further 5 minutes or until the vegetables are tender. Leave to cool slightly and blend the soup until smooth. Serve hot or cold topped with cheese croutons.
CHEF's TIP!
To make your own cheese croutons, grill slices of baguette on one side. Turn over, top with grated cheese and pop under the grill, until golden brown. Serve warm on top of the soup.
For a delicious broth, cook as above but do not purée, leaving the vegetables nice and chunky.
