Saturday, 29 September 2012

Soup of the week: Roast Tomato & Beetroot Soup

I think it's safe to say that this is easily the prettiest soup I've made to date.
It's punchy, bold, savoury but still incredibly sweet.


The Vibrant pigments in the skin of beetroots are potent phytochemicals and antioxidants that work to protect the bodies cells from free radicals. The more vibrant the fruit or veg, the more power they have against free radicals- and this soup is VIBRANT!

Beetroots get their color from betalain antioxidant pigments. These nutrients provide antioxiants, anti-inflammatory and detoxification support.

Beetroot is high in vitamin C, manganese and helps fat turn into energy from the nutrient carnitine.
They help lower blood pressure, increase energy & stamina and can assist with skin problems, circulation, jaundice, anemia, they clean liver and kidneys, enhance metabolism & reduce insomnia and tiredness.

Well hello Beetroot!


... Will have you running on stage with gusto!

What you need:

4 medium beetroot
500g tomatoes
1 brown onion chopped
500 ml- 1 ltr veggie stock (I used Hippopotamus soup)
baby celery to garnish

What you do:

Chuck the oven on 180 degrees.
Cut the tomatoes in half and place flat side up on a baking tray. Drizzle with oil and season with salt and pepper, then roast for 20-30 mins.

Add the chopped onion into a soup pot and brown.
Grate the beetroot, then add to the cooking onions.
After about 15 mins add the veggie stock of your choice and give a good mix. Taste and season accordingly.

Plop everything into a blender and blitz.


I serve this soup with chopped baby celery and a drizzle of oil, but a nice fetta or organic greek yogurt would go really well too.

I usually have a container of cooked legumes, grains or pulses in the fridge... Black beans go really well in this dish.