Weekend Delights

Friday = fun. At least it did for us as we had a bit of a rave up! So after a very late one, cooking food the next day was a hassle, lets be honest. But I knew takeaway would make me feel even worse! So after waking up in the afternoon the only thing I could think was…

Soup. Minimal effort, healthy enough to reenergise my body and get me back on track after too many friday indulgences, and tasted damn good! With soup it is all about using up whats in your cupboard and on hand. I had leftover beetroot, and needed to use up my lemon tahini sauce, so figured I could make that the base for a pretty hearty meal to set me right.

beetroot soup meal

 Beetroot Soup served w/ wholewheat pitta bread & lemon tahini sauce

Serves: 4

Prep Time: 20 min

Cook time: 40 min

beetroot prepbeetroot prep     beetroot soup

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped or minced
  • 4-6 medium beetroots, peeled and chopped
  • 2 veg stock cubes
  • salt and freshly ground black pepper
  • yoghurt & coriander to sprinkle on top

Method

  1. Get out your food processor and chop up those onions. Whilst that does its job and saves your eyes from crying, get your garlic sorted. Then pop in those beetroots to the food processor (no one wants stained hands!) Warm your olive oil in a large saucepan over medium heat. Stir in onions and cook those down until they are at the very least softened & translucent. Tip*You can put the heat up higher, cover for 2 min, then stir & repeat this until you get your desired colour if you want more caramelisation & not wait forever.
  2. Once the onions are 5 minutes from being done, add the garlic; cook until soft but not browned, about 5 minutes. Stir in chopped beetroot and cook for 3 minutes.

beetroot prep

  1. Stir in veg stock and season with salt and pepper. Bring to the boil; cover and simmer until the beetroots are tender, about 20 to 30 minutes. Remove from heat and allow to cool slightly.
  2. In batches, add soup to your food processor and pulse until smooth. Return soup to saucepan and gently heat through. Ladle into bowls and garnish with a swirl of yoghurt.

bs up close

Serve with warm pitta bread (I did wholemeal to be healthy), and some hummus (I reused my lemon tahini sauce and it was divine!

Sorted!

beetroot soup meal

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