Beetroot & Cashel Blue Soup – Vibrant and Tangy Irish Comfort
Description: This stunning beetroot soup pairs earthy Irish beetroot with the creamy tang of Cashel Blue cheese. Its vibrant magenta color and bold flavor make it both elegant and comforting — a perfect starter for a cozy meal or festive dinner.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serving Size: Serves 4
Ingredients
- 500g (1 lb) cooked beetroot, chopped
- 1 medium onion, chopped
- 1 tbsp butter or olive oil
- 750ml (3 cups) vegetable stock
- 100ml (⅓ cup) cream
- 75g (2.5 oz) Cashel Blue cheese, crumbled (plus extra for garnish)
- 1 small potato, peeled and diced
- Salt and freshly ground black pepper
- Fresh chives or parsley, for garnish
Instructions
Step 1 – Sauté the Vegetables
In a large saucepan, melt the butter over medium heat. Add onion and potato, cooking gently for 5 minutes until softened.
Step 2 – Add Beetroot and Stock
Stir in the chopped beetroot and pour in the vegetable stock. Bring to a simmer and cook for 15–20 minutes until all vegetables are tender.
Step 3 – Blend and Enrich
Remove from heat. Use a hand blender or food processor to blend until smooth. Stir in cream and most of the Cashel Blue cheese until melted and combined.
Step 4 – Season and Serve
Season with salt and pepper to taste. Ladle into bowls and garnish with crumbled blue cheese, chopped chives, and a drizzle of cream.
Serving Suggestion
Serve with crusty brown soda bread for a hearty and beautifully colored Irish-inspired meal.
