As Autumn brings in the cool, crisp air nothing quite warms the cockles of your heart like a gorgeous home made soup. Today I bring you two recipes.
The first is an innovative soup I came across, called beetroot leaf soup. It's innovative because you are not wasting something that ordinarily would be thrown away. Beetroot leaves are packed with essential vitamins and minerals. So why not give this recipe a go?
The next is the reliable pumpkin soup. So simple to make and yet so consistently delicious.
Beetroot Leaf Soup
Ingredients:
- 2 tablespoon olive oil
- 3 celery sticks, chopped
- 1 carrot, diced
- 3 garlic cloves, chopped finely
- 2 teaspoons cumin
- beetroot leaves, approx 10-12 leaves with a small segment of the stalk
- 2 tablespoons balsamic vinegar
- 1 sprig of thyme
- 1 litre vegetable stock
- 1 tin chopped tomatoes
- 2 tablespoons tomato puree/passata
Method:
- Heat the oil in a saucepan. Add the onions and soften. Then add the celery and carrots. Allow to soften slightly.
- Add cumin, garlic and balsamic vinegar. Allow the vinegar to evaporate.
- Add the beetroot leaves and allow to wilt. Add the salt and pepper.
- Add the tomato tin and puree.
- Bring to the boil and then reduce and simmer until all vegetables are soft. This will take approx 20 mins.
- Blend the ingredients until it forms a smooth soup. Add additional salt and pepper if required.
Pumpkin Soup
Ingredients:
- 2 tablespoons olive oil
- 1 brown onion, chopped
- 2 teaspoon cumin
- 1 butternut pumpkin (approx 1 kg)
- 4 cups chicken stock
- 1 garlic, chopped finely
- European style natural yogurt - optional
- Dukkah- optional
Method:
- Heat the oil in a saucepan. Add the onions and stir until golden.
- Add cumin and stir through the onions.
- Add the pumpkin and coat in the onion mixture.
- Add stock.
- Simmer until the pumpkin is soft. This should take approx 20 mins.
- Blend the ingredients until the soup is smooth.
- I like to serve this with a dollop of natural yogurt and dukkah, which adds creaminess and texture to the soup.
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