Beetroot Soup with Salami and Sage

Serves: 6

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Total Time: 95

Prep Time: 15

Cook Time: 80

• 2.5 tablespoon(s) olive oil
• 1 medium onion, chopped
• 1  leek, sliced
• 1  carrot, chopped
• 1  celery stick, chopped
• 450 gram(s) raw beetroot, cubed
• 1 large potato, cubed
• 1 tablespoon(s) tomato purée
• 1.4 liter(s) (2½ pints) hot beef or vegetable stock
• 12 piece(s) thinly sliced salami
• About 15g (½oz) sage leaves
• 150 ml soured cream

Method

1. Heat 2tbsp oil in a pan; gently fry onion, leek, carrot and celery for 20min. Stir in beets, potato and purée. Fry for 2min. Add stock and bring to boil. Cover and simmer for 30-35min until beetroot is tender. Cool, then whiz in batches in a food processor.
2. Fry the salami in the remaining oil for 1-2min until crisp. Add sage leaves and cook for 30sec-1min until crisp. Drain on kitchen paper.
3. Return soup to pan. Add 100ml (3½fl oz) soured cream, season and reheat gently. Serve in warmed bowls with soured cream, salami and sage garnish and breadsticks.
4. Get ahead... Make soup to end of step 1. Pour into airtight container and freeze for up to a month. To use, thaw overnight in fridge. Complete recipe from step 2.

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