Beetroot Soup

I like soups. I don't like soups. It's a strange relationship I have with soups. I'm very conservative when it comes to trying new flavours or ordering soup at a restaurant. Maybe it's because I'm not quite sure of what's in it. Although, and to think about it now, this goes for any dish we didn't cook ourselves. We don't know what's in it. Anyway, there's something about a soup bowl that makes me dubious. But I do love the soups I love. And I experiment a lot with them. 

This is an easy soup and very healthy. It's also dairy-free unless you want to serve it with yogurt or cream.  Perfect for a cold winter night.

INGREDIENTS

  • 3 BEETROOT

  • 2 RED SWEET APPLES

  • 2 TOMATOES

  • 2 CELERY STICKS

  • 2 SMALL WHITE ONIONS

  • 2 TBS OLIVE OIL

  • TURMERIC, LEMON, SALT & PEPPER

  • 4 CUPS VEGETABLE STOCK OR JUST WATER

DIRECTIONS

  1. Heat the olive oil in a pan and add the diced onions and celery sticks. Cook for a few minutes until the onions are soft enough.

  2. Add the beetroot, the apple, the tomatoes, some fresh turmeric, and the stock/water and bring to a simmer.

  3. Add salt & pepper and cook for about 40' to 45' on low heat.

  4. Remove from fire and use a hand or stick blender to blend the soup well-you're looking for a velvety consistency. But feel free to add more water if it's too thick.

  5. Serve with turmeric, some lemon squeeze, pumpkin seeds, chilli flakes.


It's that easy and delicious. The apples give it a sweetness and the celery always makes me feel good inside when I smell it. 

So try something new this week. Goodness is where you least expect it to be.

Sofia

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