- 400g beetroots, peeled and roughly chopped
- 1 apple, peeled, cored and chopped
- 400g rhubarb, washed and chopped
- 1 medium onion, chopped
- 4 cloves garlic, crushed
- 1 litre vegetable stock
- salt and pepper to taste
- 250ml red wine
- 2 tbsp sunflower oil
Heat the oil in a saucepan and sauté the onion until it is translucent.
Add the garlic, beetroot, apple and rhubarb and sauté until lightly browned.
Add the wine and cook for a few minutes. Add the veg stock, salt and pepper and bring to a boil.
Turn down the heat and simmer for 30 minutes. When the beetroots are tender, puree the mixture until smooth in a blender or using a stick blender.
Serve immediately, topped as you fancy.
Adapted from https://www.rachelcarr.com/
This recipe makes for an intriguing sweet and sour soup. It will take all sorts of aggressive spicing depending on your mood and store cupboard. Add spices at the same time as the beetroot and rhubarb.
- At the very least you could add some grated or dried ginger and a pinch of chilli
- You could go in hard with 1tbsp of smoked paprika
- It would also respond well to allspice, star anise, cinnamon and juniper berries
- Something creamy like yoghurt, sour cream or crumbled Feta works well. Maybe with some chopped chives and toasted cashews
- The complicated vegan option: Rachel Carr suggests a horseradish cashew crema blending 1 cup cashews which have been soaked 2 hours and rinsed, 2 Tbsps agave, 2 Tbsps fresh lemon juice, pinch salt, 1 Tbsp fresh grated horseradish and 1 Tbsp grated ginger.
- Not very vegan: Adina at Where is My Spoon, tops her rhubarb soup with a bacon omlette. Admittedly, her soup is rhubarb and tomato but Julian thinks it could still work.