Tuesday, 5 April 2016

GOODBYE TO WINTER SOUP WITH ROASTED BEETROOT



Because a couple of my followers on Instagram asked for the recipe of my Roasted Beetroot Soup in English, I decided to post it this week as a goodbye recipe to winter. Beetroot is a first-rate winter veggie so we have to say goodbye for at least six months. This soup is warming, very comfy and therefore perfectly ideal for those days with the last pinpricks of winter that make you doubt your decision wearing your summer coat already. 

Goodbye Winter Soup with Roasted Beetroot
Lunch / main dish for 4. Starter for 6.

Ingredients:
1 leek, cut into thin slices
2 cloves of garlic, cut into thin slices
2 bay leaves
2 sprigs of fresh thyme
2 tbsp tomato paste
1 tbsp mustard
1 tbsp caraway seeds
2 L vegetable broth
2 roasted beetroot, cut into fine strips or cubes
100 gr black lentils
1/2 red cabbage, cut into fine strips
salt and freshly ground pepper to taste
Optional toppings: 
some freshly grated apple 
grilled halloumi cheese
fresh figs with bacon (not in season right now)


The night before:
Soak lentils and roast beetroot: preheat your oven to 200C, wash beetroots and dry them with a table cloth, cover with alfoil and roast them for 60 min. in the middle of your oven. Don't worry if they aren't fully cooked after those 60 min., because you want a little bite in your soup. Leave to cool and peel them. 

1. Cut all the veggies into desireable shapes.

2. Use your largest cooking pan you have and heat some oil. Fry leek with salt for 3 minutes. Add garlic and fry for another 2 minutes. Add bay leaves, thyme, tomato paste, mustard, caraway and stir until well combined.

3. Rinse lentils. Add lentils, beetroot and vegetable broth. Make sure all veggies are covered with broth. Bring to a boil and cook for 20 minutes (or until the lentils are ready).

4. Add red cabbage and cook for 2 or 3 minutes. You want the cabbage to have some bite. If you like you can chose to add the beetroot at this step, so they will keep some bite as well.

5. Ladle soup into bowls and serve hot (or cold!) with freshly ground pepper, some additional thyme and some grated apple (optional). 

Hope it will live up to its expectations! Fingers crossed... Love to see your soup on Instagram @SeasoningStories #goodbyewinter! 


No comments:

Post a comment