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
Wash the veg
Peel and chop the carrots.
Boil the carrots in butter and water on a medium heat.
Peel the beetroot while the carrots are boiling.
Fry the leeks and spring onion in a frying pan with butter and ground cumin on a low medium heat.
Puree the carrots in a good processor.
Add the carrots, leeks, beetroots and beet greens and stalks into a large sauce pan to boil.
Add 1/2 a cup of water for thinner consistency.
Fry the mushrooms in a frying pan in butter on a medium heat.
Fry the asparagus on a medium heat.
Place the Tenderstem broccoli in the large sauce pan.
Add the spinach to the large saucepan.
Allow vegetables to cook for 10-15 mins.
Serve in a bowl.
Garnish with coriander and asparagus.