Updated: Apr 28, 2020
I once was given a homemade leaving card from a job which featured a design of 3D cut out beetroots. Should I be concerned that this is the memory I was leaving them with - my weird lunches of homemade soup.
Regardless, beetroot is very good for you, especially if you are training/ do a lot of sport. It contains nitrate, which is proven to enhance your athletic performance?!?! Plus, I think it tastes pretty delicious too.
You need the sweet potato for the soups consistency and to offset the chill heat.
Serve with a handful of chopped coriander and a dollop of sour cream.
Makes 12 portions
For the soup:
3 sweet potatoes
6 beetroots (peeled and diced)
3 red onions (large chunks)
5 cloves of garlic (whole skins left on)
1 big handful of fresh thyme or rosemary
3 tablespoons olive oil
1 tablespoon chilli powder
1.5 litres boiled water
2 chicken stock cubes
2 oranges (zest and juice)
1 tablespoon paprika
1 tablespoon sour cream or crumbled feta cheese
1 handful chopped rosemary or thyme
Preheat the oven to 180°C/gas mark 4/ 350°F
On a large baking tray season with thyme, chilli powder, olive oil, salt and pepper the sweet potato, beetroot, red onions and whole garlic cloves
(Make sure they are really well seasoned for lots of flavour in the soup)
Roast in oven for 45 minutes until caramelised around the edges and leave on the try to come to room temperature
Using a food processor blend the roasted vegetables together until they form a thick consistency then add the blended vegetables to a large saucepan
Boil the kettle and measure out the 1.5 litres of water then crumble in chicken stock
Add the water to the pan of vegetables and simmer on a medium heat, stirring well not letting it come up to the boil
Add the paprika, orange juice and zest and season with salt and pepper
Remove from the heat after about 15 minutes and serve immediately with the toppings of your choice