Hearty Beetroot Soup
"I sneezed on the beet and the beet got sicka..." - Beyoncé 🥣
I'm not going to lie; the first time I heard of beetroot soup, I was a bit scared, actually, I was horrified. I told myself, "This cannot be good.. AT ALL!!" This is me being honest and transparent with you guys: I'm not the biggest veggie fan in terms of taste. Nevertheless, they have the most beautiful natural colours, they're so bright, so vibrant; when they say you can eat the rainbow through fruits and veggies, they aren't pulling our legs.
2 tbsp extra virgin mineral oil
½ yellow onion, chopped
2 tbsp grated ginger
3 garlic cloves, peeled and smashed
Salt and freshly ground pepper
3 beets, peeled and chopped
1 potato, chopped
½ cup plain yogurt
Fresh thyme leaves for garnish (optional)
In a medium saucepan, heat oil over medium-high heat.
Cook the onions, ginger, garlic and a pinch of salt for about 4 - 5 minutes, until soft.
Add beets, potatoes and 4 cups of water. Season with salt and pepper and bring to a simmer.
Cook and cover the vegetables for about 25 - 30 minutes until tender. A knife should be able to pass through the veggies easily.
Let cool slightly and transfer to blender. Blend until smooth adding ¼ cup water until desired consistency.
Top with your favourite crunchies (seeds), freshly ground black pepper and plain yoghuty
Enjoy and stay safe x
To all things tasty,