We love a warming bowl of soup, and this recipe brings together the vibrant seasonal delights of red beetroot and our delectable Kiln Roast Smoked Trout. Ideal for a family lunch, or as a light mid-week supper.
- 3 tablespoons olive oil
- 1 pack of Spink & Sons Kiln Roast Trout
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 6 medium beetroots, peeled and chopped (Alternatively, you can use roasted beetroot)
- 500ml of vegetable stock
- salt and freshly ground black pepper
- sour cream to serve
- finely chopped parsley to garnish
“This is a vibrant and tasty soup; perfect for cold autumn afternoons! The earthy sweet flavours of the beetroot complement the Scottish smoked trout perfectly.” – Scott Fraser, RR. Spink & Sons Chef
Heat the olive oil in a large saucepan over a medium heat. Stir in the onions and garlic, and cook until soft but not browned.
Next, stir in the chopped beetroot and cook for 1 minute. Stir in the stock and season with salt and pepper to taste. Bring to the boil, cover and simmer until the beetroot is tender.
Remove the soup from the heat and allow to cool slightly. Working in batches, add the soup to a food processor and pulse until smooth.
Return the soup to the saucepan and gently heat through.
To serve, ladle the soup into bowls and garnish with flaked kiln roast trout, a dollop of sour cream and chopped parsley. Serve with chunks of crusty bread.