Monday, 25 August 2014

Beetroot & Red Pepper Soup

Bright, earthy and full of nutrients, this beetroot and roasted red pepper soup is the perfect way to start the autumn months!


My bestie, Loops, spent a couple of years in South Korea and as we both love making and eating food we talked about getting in the kitchen together when she came back.  I'm happy to say that yesterday we finally did it and it was lots of fun (even if I hogged the kitchen…I'm not used to having kitchen guests!) AND we made something using my new favourite ingredient AND it was inspired by a recipe my other bestie, L, sent me from a Swedish newspaper.

This weekend being a typical English bank holiday weekend (rain), this was the perfect recipe to get into that autumn feeling - it's healthy and simple but is really comforting and filling.  This recipe is for about 4 servings so is great to make for dinner and then have enough for lunch the next day or add to your freezer stockpile!




Hello, lovely new favourite vegetable!

Preheat your oven to 180C (fan oven).

Quarter the beets (keep the skins on - they're packed with fibre!), place on a foil lined baking tray and drizzle with olive oil.  Mix them around a little to make sure they are coated in oil then sprinkle with black pepper.  Roast for around 40 minutes or until tender.




About 20 minutes in to baking, add the two quartered red onions and the cloves of garlic.  Leave the skins on the garlic as they tend to dry out and burn if peeled.  Once they've been roasted the clove pops out of the skin really easily if you give it a little squeeze.





Grill the red peppers under a medium heat until the skin starts to blacken - this is what adds a really tasty smokiness to the soup.  Take out the seeds one the peppers are cool enough to handle.




Put all of the veg and the garlic into a blender and pulse them a little bit until they start to break up.  Add a bit of the veg stock if you've having a hard time getting them to blitz up.  Turn up the blender so everything starts whizzing around and add the rest of the stock little by little.   I like quite a smooth soup so blended them a lot.




We spent a little time in awe of the stunning colour that appeared inside the blender - such an intense dark pinky red!


Bright, earthy and full of nutrients, this beetroot and roasted red pepper soup is the perfect way to start the autumn months!


Once the soup is as smooth/chunky as you like, reheat on a medium heat or microwave then enjoy!  I had a couple of slices of rye bread with mine - the soup is quite sweet so the heavy rye bread balanced it perfectly.  Oh and don't forget to add a yogurt or sour cream heart - that was a lot of fun to perfect!


Bright, earthy and full of nutrients, this beetroot and roasted red pepper soup is the perfect way to start the autumn months!


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