This vibrant pink soup makes a delicious warming lunch. If you are vegetarian replace the bacon with crunchy croutons instead
- Preparation Time10 mins
- Cooking Time25 mins
- 500 g beetroot (peeled and cooked)
- 1 onion
- 2 tbsp. olive oil
- 850 ml vegetable stock
- 3 tbsp. Kikkoman soy sauce
- 125 ml whipping cream
- 125 g bacon rashers
Cut the peeled and cooked beetroot into small pieces. If you use fresh beetroots, peel them and blanch them.
Peel the onion and cut it into small pieces. Heat the olive oil in a pan and sweat the onion pieces until soft but not brown. Add the beetroot pieces and cook for about 5 minutes. Add the vegetable stock and let it simmer for about 15 minutes at medium heat.
Meanwhile cut the bacon into thin strips and fry in a little oil until crisp.
Once the soup is cooked, allow it to cool briefly, then purée it with a stick blender and then season to taste with the pepper and the soy sauce. Add the whipping cream and purée it again a final time.
Divide between bowls and scatter over the bacon.