CLASSIC BEETROOT SOUP
Download RecipeThere's no question that beetroot adds colour to your cooking! This dish is a wonderfully vibrant dish that packs in the flavour. We like to eat it seasonally as its better for you so try this dish from early July onwards. This root vegetable is high in beta-carotene and folic acid and is excellent for those wanting to stay healthy as eating it regularly helps cleanse the liver and can assist in lowering incidences of heart disease. The familiar rounded root variety was developed around the sixteenth century and gained widespread popularity in Europe a couple of hundred years later
Ingredients
1 Red onion
2 Carrots
2 Beetroot (large)
2 Celery stalks
1 Garlic (cloves)
400g Tinned plum tomatoes (chopped)
1.2 Lt Vegetable stock
2tbsp Tomato purée
1tsp Caster sugar
½ Red cabbage (small)
4tbsp Sour cream (optional)
A few sprigs of fresh dill
Method
If you want to avoid staining your hands when handling beetroot, wear food gloves!