Like this? Want another beetroot soup idea? How about Sweetly Savoury Borscht (it’s vegan)? Spicy and Fruity Pickled Beetrootġ kg (2 lbs – about 6 medium beets) fresh beetroot, scrubbed and leaves and root trimmedģ00 ml fruit vinegar (use the quick ‘cheat’s’ one if you like)Ģ-3 dried chillies (I used pequin, or you could use chiles de arbol)
If you are trying to keep weight on go ahead and sauté the vegetables in some olive oil but otherwise this is great fat-free soup. Snipped fresh chives make a beautiful garnish. Blend thoroughly then add the lime juice, wasabi and the crème fraiche or yogurt, if using. Simmer for 25 minutes, or until the vegetables are tender. And more wasabi, after tasting first.ĥ00g fresh beetroot (about 3 beets), trimmed, peeled and coarsely grated (or small dice)ġ potato (white or sweet), peeled and diced – I use sweetġ heaped tsp wasabi paste (or horseradish)ġ tbsp lime juice (optional, but balances the sweetness)ħ5g half-fat crème fraiche or yogurt (optional)īring the stock to the boil then add the remaining ingredients except the wasabi and optional lime and crème fraiche/yogurt. Add some crumbled soft goats’ cheese or Greek yogurt when serving, if you like.
Drop the wasabi if you don’t have it, but if you do, please use it as it adds a certain something without actually being hot. Look – no fat! This soup is unfeasibly red and tasty, and sublimely easy to make too. Miss R’s track of the week: Something About You by Dornik Last year: Spinach and Walnut Dip with Pomegranate (Spinach Pkhali) I’ve got quite a lot of beetroot recipes so just check the Index (above) if you want more ideas for this much-maligned vegetable.Īre you a beetroot fan or phobe? What’s your worst or best memory of beetroot as a child?Īny beetroot recipes or growing tips to share? So-easy Beetroot Soup If you are interested in knowing more about what beetroot offers nutritionally, please click on my recipe for Beetroot Zinger Juice – the food to glow secret weapon against colds (along with Spiced Golden Turmeric Milk). They would certainly be at home as they are on a mezze platter. I’ve been thinking that they might be quite fun in my B eetroot and Cashew Hummus recipe, using half roasted and half marinated beetroot. The latter is superb with many warm (or cold) salads, with warm grains, to liven up sandwiches and wraps, and with blinis, creme fraiche and smoked salmon. So today, a simple and easy soup recipe to (hopefully) convert any beetroot abstainers among you, as well as a bonus pickled beetroot recipe that can be put together with any good quality fruit vinegar. And I now DO like them marinated in vinegar, but really only like in the recipe I am sharing today. But once I discovered that beets didn’t HAVE to be kept imprisoned in dusty jars of sharp vinegar, that they could be used raw or cooked like NORMAL vegetables, well I now eat them all the time. Nasty, sour-tasting balls of dirt contaminating many a school salad (which would’ve already been beyond horrible). That’s probably an understatement: they were the devil’s food. I used to not be a fan of this love-it-or-hate-it vegetable. Of course they can be all kinds of colours – the fancy orange ones are pretty gorgeous, as is the pink candy cane-striped chioggia variety – but the ‘normal’ purple variety is just fine by me. At once wholesome and visually decadent, these rough orbs reveal ruby beauty with just a light scrub and peeling. You can’t more down to earth than beetroot, can you? Beetroot – or beets as they are shortened in the US – are a fabulous soup vegetable. After the excesses of last week’s ingredient-fest that is gado-gado, we are down to earth.