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Cuisine:Description
A delicious and vibrant kid friendly soup made with raw beetroot, carrot and potatoes, garnished with creme fraiche and crumbled feta cheese
Ingredients
- Soup:
- 500g raw beetroot
- 2 carrots
- 200g potatoes
- 1/2 tbsp olive oil
- 1 white onion
- 2 garlic cloves, crushed
- 1 litre vegetable stock
- 1 tbsp tomato puree
- 2 bay leaves
- 1/2 tsp thyme
- salt and pepper to taste
- Toppings:
- 2 tbsp creme fraiche
- 80g feta cheese
- 1 tbsp parsley
Instructions
- Trim, peel and chop the beetroot, carrots and potatoes into similar size chunks.
- Heat the olive oil in a large saucepan. Add the onion and fry gently for 2-3 minutes. Add the garlic and fry for another minute before adding the diced beetroot, carrots and potatoes. Fry for 3 minutes, stirring regularly.
- Add the stock, tomato puree, bay leaves and thyme. Bring to the boil then reduce to a simmer for 20 minutes or until the vegetables have cooked through.
- Blend the soup until smooth. Divide into 4 bowls and top with creme fraiche, feta and parsley.