Beetroot Soup with Herb Oil

Ingredients

• Cooked beetroot, roughly chopped 500g
• Olive oil 2 tbsp
• Medium onion, finely chopped 1
• Garlic cloves, minced 2
• Fresh ginger, grated 1cm piece
• Vegetable stock 750ml
• Fresh dill, roughly chopped 2 tbsp
• Lemon juice 1 tbsp
• Salt, to taste
• Black pepper, to taste
• For the Herb Oil
• Olive oil 50ml
• Fresh parsley, finely chopped 2 tbsp
• Fresh dill, finely chopped 1 tbsp
• Salt pinch

Method

1. Heat 2 tbsp olive oil in a large saucepan or pot over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic and grated ginger (if using) and cook for another minute until fragrant.
3. Add the chopped cooked beetroot and the vegetable stock to the pot. Bring to a simmer, then reduce the heat and cook for 10-15 minutes to allow the flavours to meld.
4. While the soup simmers, prepare the herb oil. In a small bowl, combine 50ml olive oil with the finely chopped parsley and dill, and a pinch of salt. Stir well.
5. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth. If the soup is too thick, add a little more stock or water to reach your desired consistency.
6. Return the blended soup to the pot (if using a stand blender). Stir in the 2 tbsp roughly chopped dill and the lemon juice. Season with salt and black pepper to taste. Heat gently for a few minutes, but do not boil.
7. Ladle the hot soup into serving bowls. Drizzle generously with the prepared herb oil just before serving.