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Yukon Beet Soup    HT  SP  Canadian  60mins

Serves 4-6     Hot Vegetables Herbs   Soups Starter    Gluten Wheat Free Eggless   Canada Nth America North American

450g/1lb Raw Beetroot, peeled and cubed
350g/+12oz Potatoes, peeled and cubed
1 tbsp Olive Oil
1 Onion, chopped
1 teasp Curry Powder (check ingredients)
960ml/32fl.oz. Fresh Chicken Stock
1 tbsp Maple Syrup
4 heaped teasp Crème Fraîche
Freshly chopped Chives to garnish


1. Heat the oil in a large saucepan then add the beetroot, potatoes, onion and curry powder and cook, for 10 minutes over a medium heat, stirring from time to time.

2. Add the stock, maple syrup and salt, bring to boil mixing well then reduce the heat, cover and simmer for 30 minutes, stirring from time to time.

3. Allow the soup to cool a little then transfer to a blender or food processor, and process until smooth.

4. Return soup to the rinsed out saucepan and bring back to simmering point. Serve hot garnished with a dollop of crème fraîche and freshly snipped chives.


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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