Beetroots taste great and they taste just as great in a soup. It is smooth in taste as well as sweet. The beet greens are a great addition to the soup. There are other healthy fruit and vegetables too. Cherry Tomatoes (that’s why I said fruit). There’s also peppers, mushrooms and spinach. This is another soup to have if you are feeling under the weather or low in vitamins. Again, I felt like a different person. I was not pressing the snooze button and it is winter.
Prep: 20 mins
Cooking time: 45 mins
Serves: 4
Ingredients
-8 Beetroots
-Beet greens
-1 pack of spinach
-1/2 pack of mange tout
-1 tin of Sweetcorn
-1 aubergine
-2 bell peppers
-1 punnet of cherry tomatoes
-1 spring onion (chopped)
-3 Chestnut Mushrooms
-2 tsp cayenne pepper
-2 tsp chopped garlic
-2 tsp parsley
-2 tsp coriander
-2 chicken stocks
-2 knobs of butter
-salt and pepper to taste
Instructions
Wash the veg
Boil the beetroot until soft on a medium heat in a large saucepan.
Puree the beetroot until smooth.
Place the beetroot in a saucepan on a medium heat.
Add cherry tomatoes
Fry the chopped aubergine in a frying pan with butter on a medium medium heat.
Add 1/2 a cup of water for thinner consistency.
Fry the mushrooms and spring onin a frying pan in butter on a medium heat.
Add the Sweetcorn to the saucepan
Place the mange tout in the saucepan
Add the spinach to the large saucepan.
Allow vegetables to cook for 10-15 mins.
Serve in a bowl.
Garnish with coriander.