Beet Soup

On Friday I went for lunch with a friend, and OMG we had the most amazing soup. I asked the chef for a recipe but they couldn’t find it, so out came the soup pot and we stood round having another taste, gesticulating about ingredients.

I took a stab at it over the weekend and proceeded to make a hell of a mess in the kitchen [beetroot juice everywhere] testing out a recipe.

Anti oxidants to the max! Defo advise wearing latex gloves while prepping the raw beetroot. It’s hardly anything like the one we had for lunch.

But God it’s good !

Serves 8

Ingredients

3 tbs extra virgin olive oil

5 medium beets, peeled and chopped small

2 red onions, chopped finely

2 stalks celery, sliced finely

1 large carrot, washed and diced small

1 small head of fresh garlic, minced

2 shallots, diced finely

2 x 400g tins chickpeas

½ tsp smoked paprika – more or less depending on your taste

Himalayan (or other good quality) salt and fresh cracked pepper

Zest of an orange

60g tomato paste

8 stock cubes ~ chicken, veggie, or beef (use veggie for vegetarian / vegan option)

1- 1.5 litres boiling water, approximately

handful of finely chopped fresh coriander/cilantro and chives

feta for serving (use vegan cheese for vegan option)

large stock pot

stick blender

Method

Take the stock pot turn heat to medium, add olive oil, carrot, red onion, celery, and begin sweating vegetables. Stir. Don’t let them caramelise. Add beetroot, garlic, shallot and mix well. Pour in chickpeas – including the liquid – add tomato paste. Crumble in stock cubes and pour boiling water in until it just covers the vegetables. Add smoked paprika, season with salt and pepper, stir well to combine and bring to a gentle simmer for 10 minutes with the lid on.

Add orange zest, stir, and simmer gently for a further 5 minutes with the lid off. Test softness of vegetables – you want beetroot to be cooked yet slightly firm . Not mushy. Add finely chopped herbs. With stick blender lightly whiz parts of the soup, leaving some of the veggies whole – ideally end result will be half whizzed and half chunky. Taste and adjust seasoning.

Serve with crumbled feta as a garnish. A squeeze of lemon would be nice.

To your thriving health,

xA

Do you know we can measure anti oxidants in the body without drawing blood ! [Say whaaat?] If you’re a health nut or intrigued about your family’s health it’s totally possible to get this checked pain free. Pure science. Shoot me an email for details.

2 Thoughts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s