Healthy, delicious, and lovely to look at. Here’s a really simple recipe for a colourful and warming beetroot soup — perfect for a cosy winter’s night!
Serves 4.
Ingredients:
- 4-5 heads of beetroot (peeled, with roots and tops cut off)
- 1 large onion
- 2-3 bulbs of garlic
- 500ml vegetable stock
- 250ml soya milk
- salt and pepper to taste
Method:
Chop the beetroot heads into small cubes, then boil them in a saucepan of salted water until fork-tender. Drain and set aside.
In another pan, heat some olive oil and start frying the chopped onion. Then add the chopped garlic bulbs and continue to fry for another minute or so.
Add the cooked beetroot to the pan with a good sprinkle of salt and pepper. Fry for a minute or so.
Pour in the vegetable stock and soya milk and bring everything to a boil. Turn off the heat, then, with an immersion blender, blend the soup until smooth. Taste and adjust seasoning as needed (more milk for creaminess, another stock cube for depth). Add a few teaspoons of curry powder if you’d like a bit of spice.
Serve and enjoy!
Photo by Eva Bronzini.