Sunday, 5 February 2012
A Pink Hug In A Mug- Beetroot Soup
What Goes in....
2 parsnips-peeled, top and tailed
3 beetroots-peeled, top and tailed
1 spanish onion
400g of cherry tomatoes
2 garlic cloves-pressed
1 tablespoon of tomato puree
5 black peppercorns freshly ground
1 ltr of hot beef stock
a splash of vegetable oil
a pinch of crumbly cheese per bowl (I use goats cheese(- this is optional but I think it really finishes it off)
How to do....
Preheat the oven to 200 degrees. Put the cherry tom's, garlic, tomato puree and vegetable oil in an oven proof dish and roast until the tomatoes are lovely and squidgy (around 30 mins).
While waiting for the tomatoes to roast grate the parsnips, beetroot and onion into a bowl. If your are super speedy and finish this job before the roasting has finished put these in a bowl and set aside in the fridge.
Have a cuppa while checking the tomatoes until they are at the right consistency.. once done spoon out the tomatoes and reserve the oil.. press them through a sift to get rid of the seeds and skins. You will be left with a gorgeously looking tomato sauce.
Using a good size saucepan combine the roasted tomato sauce, grated vegetables, beef stock and black pepper, apply a low to medium heat and let it simmer for around 20-30 mins.
Carefully puree the soup, you may want to let this cool before you do or you could leave it chunky if that's the way you like it. Poor it into a nice white bowl to show off the colour and crumble over the cheese.
This could be served hot or cold depending on what you fancy.
What to do with the oil you say?! why use it to dip bread in once cool, maybe another night for tea.. it's all about using everything and conserving!