Beetroot Soup with Croutons

Ingredients

• For the Soup
• Cooked beetroot, peeled and roughly chopped 500g
• Olive oil 2 tbsp
• Large onion, finely chopped 1
• Garlic cloves, minced 2
• Smoked paprika 1 tsp
• Vegetable stock 1 litre
• Red wine vinegar 1 tbsp
• Salt, to taste
• Freshly ground black pepper, to taste
• For the Croutons
• Stale bread or baguette, cut into 1cm cubes 2 slices
• Olive oil 1 tbsp
• Garlic powder ½ tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. In a bowl, toss the bread cubes with 1 tbsp olive oil, garlic powder, and a pinch of salt and pepper until evenly coated.
3. Spread the bread cubes in a single layer on a baking tray and toast in the preheated oven for 8-10 minutes, or until golden brown and crisp. Set aside.
4. Heat the remaining 2 tbsp olive oil in a large saucepan or pot over a medium heat. Add the chopped onion and cook gently for 5-7 minutes until softened and translucent.
5. Stir in the minced garlic and smoked paprika and cook for another minute until fragrant, being careful not to burn the garlic.
6. Add the chopped beetroot and vegetable stock to the pot. Bring to a simmer, then reduce the heat and cook for 10 minutes to allow the flavours to meld.
7. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. If the soup is too thick, add a little more stock or water.
8. Stir in the red wine vinegar, and season generously with salt and freshly ground black pepper to taste.
9. Ladle the soup into bowls and top with the prepared garlic croutons just before serving.