I’ve always been a lover of beetroot and over winter, that love really stepped up a notch. These past few months of cooler weather my family and I have enjoyed lots of roasted veg meals, nearly all featuring beetroot and many a bowl of soup. I rely on these simple, nutritious meals easily whipped up for lunch and dinner and they are things I know our little girl will eat with relish (most of the time :).
Soup is probably her favourite thing to eat besides sushi and scrambled eggs and I love that she’ll pretty much try anything if it’s in a creamy blended soup. Toddlers are notorious finicky eaters and our little one is no exception at times. So the fact she’ll devour veggie soups and green smoothies packed with all the goodness of fresh veggies and fruit makes my life much easier.
This rich and vibrant beetroot soup recipe is one of my favourites from all the soups we created this winter and takes it’s ingredients from a much loved juice combination. It’s simple, quick and easy to make – dairy free, full of vitamins and so very, very tasty. It’s makes a great healthy and nutritious recipe for the whole family to enjoy.
Be sure to use organic ingredients where you can and leave the skin on to get full nutritional value from the beetroot, apple and turmeric. And just a word of warning this soup has an amazing deep colour courtesy of the fresh turmeric and beetroot that will stain pretty much anything porous – benches, clothes, wooden spoons and hands!! Take care when blending and serving the soup.
Serve as is or if you enjoy dairy a little natural set yoghurt swirled through on serving is quite nice but by no means necessary.
Preparation time: 50mins
- 2 tbs sunflower or rice bran oil
- 4 baby onions, peeled & diced
- 3 organic celery sticks & leafy tops, chopped
- 1 tsp ground cumin
- ¼ tsp ground cinnamon
- 2 large organic beetroot, scrubbed & cubed
- 2 organic red skinned apples, cored and cubed
- 1 good tsp fresh grated organic turmeric root
- 4 cups homemade or low sodium good quality vegetable stock
- 2 cups filtered water
Heat the oil over a medium heat in a large deep saucepan.
Add the diced onions and celery sticks (reserving the leafy tops) and cook for a few minutes until the onion is soft.
Add the ground cumin and cinnamon and toss through over a medium heat until fragrant and dissolved. Be careful not to have the heat too high, as this will burn the spices.
Add the diced beetroot, apple and fresh grated turmeric. Toss through for a few minutes and then turn up the heat.
Add the celery tops, stock and water and bring to a simmer.
Turn down the heat allowing the soup to gently simmer for around 35 minutes until the beetroot is tender. Remove from the heat.
Using a stick blender or carefully in batches in a food processor blend the soup until smooth. Return to the heat a warm through.
Serve as is or with a squeeze of lemon juice or a swirl on natural set yoghurt.
A healthy vegetarian soup recipe full of vitamins it makes a great meal as is or with a side of crusty bread for dunking. Enjoy!
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