This is a delicious, velvety smooth soup. Make a large batch and freeze for another day.
Beetroots contain antioxidants and phytochemicals that have been shown to relax blood vessels and lower blood pressure.
Beetroot is in season in Ireland now
Serves: 4 portions
Prep time: 20 mins
Ingredients:
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
350g fresh tomatoes, chopped
500g cooked beetroot, (not in vinegar!) cubed
500ml vegetable or chicken stock
Salt and pepper
Yoghurt or coconut cream to serve
Method:
1. Heat 1 tbsp olive oil in a large saucepan and gently sweat the onion until translucent.
2. Add the garlic and tomatoes, stir and cook for another 5 mins.
3. Add the beetroot, stock, add a little more water if necessary to cover the beetroot in the pan.
4. Simmer for 10 mins, blitz in a blender or using a stick blender.
5. Serve warm with a little Greek yoghurt and chopped nuts.
Variations: You can roast the beetroot yourself to achieve a more earthy flavour, and use the skins (wash first). Wrap each beetroot in foil and roast for 40 mins or until tender. I used the vacuum-packed pre- cooked beetroot but may sure it doesn’t have any added vinegar.
Serving suggestions: Serve warm with a little Greek yoghurt and chopped nuts. This is a beautiful light meal.
Storage: This soup freezes well and will keep in the fridge for 4-5 days.
This is one of the popular dishes in my 6 week menopause cooking programme. Next course starts next month.
