Wednesday, 11 January 2012

Beetroot and Carrot Soup

I made Borscht last autumn for Fluffrick's lunch, but for the life of me I can't find the recipe again, so this is not an authentic Borscht but a slightly spicy very earthy Beetroot soup

 Ingredients - for 4 servings
1 Large Onion
250g Carrot
400g Beetroot
1 Teaspoon Cumin Seeds
1 Teaspoon Mild Chilli Powder
1 Litre Vegetable Stock
Olive Oil
Salt and Pepper

 Finely chop the onion and sweat in a little olive oil for a couple of minutes.  Add the Cumin and Chilli Powder and fry for another couple of minutes.  Peel and finely grate the carrot and beetroot. I definitely use the food processor for this, if you only have a box grater it would be a good idea to use rubber gloves to avoid very pink hands.
Add the grated carrot and beetroot to the onion and mix everything together.  Add the vegetable stock and bring to a simmer, put a lid on the pan and very gently simmer for one hour. Blend the soup with a stick blender and serve.


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