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Carrot and Beetroot with Veg



Made another healthy soup. This time round it is carrot and beetroot. In addition there crunchy asparagus and Tenderstem broccoli, velvety spinach and mushrooms. I just love how the beetroot transforms the colour of soup. It went from a bright orange to a red colour. Almost like a tomato soup.

Fun fact: You can put beet greens and stalks into food. It make the soup sweeter. This is a great soup to have if you are a vegetarian or if you want to boost the amount of vitamins in your body.

Prep: 20 mins
Cooking time: 45 mins
Serves: 4

-1 Pack of carrots (peeled and chopped)

-1 pack of spinach

-1/2 pack of asparagus

-1/2 pack of mange tout

-1 pack of Tenderstem broccoli

-6 small beetroots (chopped into quarters and keep the stems and leaves)

-2 leeks (chopped)

-1 spring onion (chopped)

-3 Mushrooms

-1 tsp fenugreek leaves

-2 tsp cumin

-2 tsp cumin seeds

-2 tsp chopped garlic

-2 tsp parsley

-2 tsp coriander

-2 chicken stocks

-2 knobs of butter

-salt and pepper to taste

  1. Wash the veg

  2. Peel and chop the carrots.

  3. Boil the carrots in butter and water on a medium heat.

  4. Peel the beetroot while the carrots are boiling.

  5. Fry the leeks and spring onion in a frying pan with butter and ground cumin on a low medium heat.

  6. Puree the carrots in a good processor.

  7. Add the carrots, leeks, beetroots and beet greens and stalks into a large sauce pan to boil.

  8. Add 1/2 a cup of water for thinner consistency.

  9. Fry the mushrooms in a frying pan in butter on a medium heat.

  10. Fry the asparagus on a medium heat.

  11. Place the Tenderstem broccoli in the large sauce pan.

  12. Add the spinach to the large saucepan.

  13. Allow vegetables to cook for 10-15 mins.

  14. Serve in a bowl.

  15. Garnish with coriander and asparagus.



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