top of page

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
Ingredients

-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



 
Instructions
  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.



 







 

7 views0 comments

Recent Posts

See All

Comments


bottom of page