Beetroot & Tomato Soup
This is a delicious and nourishing twist on standard tomato soup; the beets give such an interesting texture and create an amazing colour! Super simple, you can mix and match with spices to see what you like best. Cumin is a great replacement for the corriander if you don't have it to hand. I often make this if I have leftover beetroot from making Cacao Beetroot Cupcakes :)
3-4 medium raw beetroot
3 large tomatoes (chopped)
4 medium red onions (finely chopped)
2 cloves of garlic (roughly chopped)
3 tbsp of olive oil
940 ml (almost a litre) of vegetable stock
2 tsp of tomato puree
1tsp of ground coriander
1tsp of oregano
A handful of fresh basil (for garnishing)
Salt, pepper and dried chili (to taste)
- In a large saucepan, cover the beets with water (leave the skin on) and bring to the boil. Once boiling, turn down the heat to medium/simmer and cook for about 45 minutes or until tender.
- Once tender, drain off the water, peel off the skin (use a knife and fork to do so or your hands will be stained), chop them into quarters and place in a bowl on the side.
- In the same saucepan, warm the olive oil over a medium heat, as the chopped red onion and 2 cloves of garlic and, stirring constantly, cook gently until softened.
- Add the tomatoes and beetroot, and spices (and chili here if you like it spicy!). Continue stirring for about another 5 minutes. Cook, stirring frequently, for about 5 min.
- Then add the vegetable stock, turn the heat down and simmer with a lid on for about 10 minutes.
- Take off the heat and let the soup cool for about 10 minutes before pureeing it with your hand-blender (or ladling it into your food processor in batches) until smooth.
- Re-warm the soup and season to taste, adding some fresh basil leaves to garnish.
NB. This will freeze for about two months and keep in the fridge for up to 3 days.