Beetroot & Parsnip Soup

Posted on Posted in Recipes

beet-soupThis is one of my all time favourites.. one I want to share before summer (which seems finally on its way here in NZ!), a truly vibrant, warming, nutritious soup that will fill you up and make you feel happy!

I prefer to roast the beetroot to really bring out the maximum sweet earthy flavour however if you are pressed for time they can be peeled, chopped up and added in with the stock.

It is vegetarian, dairy free, wheat free and you can sweeten to taste with the pomegranate juice however this is optional. For those who like it hot, the horseradish gives it a nice kick!

Perfect when feeding a large group as you can make it in advance and reheat it when needed.

Enjoy!

INGREDIENTS/ Serves 4 hungry folk

  • 1 tbsp light olive oil
  • 75 g finely chopped onions
  • 175 g chopped carrots
  • 150 g parsnips, finely chopped
  • 1/2 tsp ground coriander
  • 800 ml vegetable stock
  • 350 g roasted beetroot
  • 2 tsp finely chopped fresh thyme
  • 1 pomegranate
  • To garnish/
  • 4 tbsp horseradish
  • 4 tsp toasted mixed seeds
  • Coriander leaf for each bowl.

METHOD

1. Heat the oil in a large saucepan and sweat the onion, thyme and parsnip for 5 minutes until starting to soften. Add the coriander and cook for a further 2 minutes.

2. Add the stock and bring to the boil and then simmer for 20 minutes.

3. Cut the pomegranate in half and extract the juice using a lemon squeezer. Blend the soup with an electric blender and add the juice to taste (up to 4 tbsp.)

4. Garnish with the horseradish, mixed seeds and a coriander leaf.

 

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