Vibrant and full of veggies, this beetroot soup is great for batch cooking on a Sunday for quick lunches throughout the week. Pair with some thick, buttered slices of Tiger Bloomer to dunk in for a tasty treat.
Serves:
4
Ingredients:
- 4 slices of Tiger Bloomer
- Butter, to serve
- 1 tbsp. olive oil
- 3 medium beetroot, peeled
- 1 large carrot, peeled
- 2 ribs of celery, diced
- 1 large red onion, diced
- 2 cloves of garlic, chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1.5 litres of vegetable stock
- Salt & pepper
- Sour cream and fresh coriander to serve
Products you need:
Method:
- Heat the olive oil in a deep pan over a medium heat and add the onion and garlic. Sweat for 5-10 minutes until the onion is softened.
- Add the celery, ground coriander and cumin and cook for a further five minutes.
- Grate the beetroot and carrot and add to the pan. Stir everything together and add a splash of stock to stop the mixture sticking.
- After 5 minutes, add the rest of the stock, salt & pepper to season and simmer for 10 minutes until the veggies are cooked through.
- Cut two generous slices of Tiger Bloomer and spread with butter.
- Once the soup has cooled down a little (so you don’t burn yourself!) use a stick blender and whizz until you get a smooth consistency.
- Heat up if required, divide between bowls and swirl with some sour cream and chopped fresh coriander to finish.
