Friday, 20 March 2015
Beetroots & coriander soup
· 4 small precooked beetroots
· 1 big red sweet pepper
· A big hand full of fresh coriander
· 1 small red onion
· 1 tea spoon wholegrain mustard
· Mustard oil
Peel the outer layer of the beetroots, rinse and roughly chop. Do the same for the onion, cut the sweet pepper and the coriander. Rinse all and place in a deep pan with 1L water or stock. I did mine just with water and salt to keep it simple.
Add 2 tablespoons of mustard oil and 1 teaspoon of wholegrain mustard. Cover and place on the hob to simmer for 20 minutes. This will allow the vegetables to soften. If your pot is too small and spitting out. Leave it ajar…
To gauge that the soup is ready, taste the hardest to cook vegetable in the pot. Here it would have been the beet if they were not precooked. So, I tasted the onion quarters and sweet pepper.
Adjust the seasoning, take the pot away from the hob and using a hand blender. Liquidise the soup to your liking. Serve
I like my soup with bits in it and others prefer theirs smooth.
Serve with croutons or… potato wedges on a skewer.