Before you turn away or scroll down let me just tell you that this soup is bowl lickin’ good! Read on.. you won’t be disappointed.
Being a food blogger means, one cannot make do with just a few basic ingredients, you have to explore and experiment with different things. If I found a really good recipe before I started blogging, I’d stick to it for months and would look for occasions to make it but now I’ve learnt to try on and work with ingredients that I wouldn’t otherwise. I’ve never been a fan of wholesome nutritious food because let’s be honest, too much nutrition means BLAND FOOD! People boil their veggies and eat them like that and I wonder how they live!?! I mean eating boiled veggies without even a teenzy bit of fun added.. how does that even qualify as food? I cannot live on stuff like that, that’s one reason I link nutrition with being bland and I’m sure a lot of people do too.
But being a food blogger also means too much food. You can’t live on taste forever and eat food packed with all sorts of unhealthy stuff. You have to pop your bubble, stop living in food heaven filled with cheese, fried goodies, sugar and gluten loaded food and start playing with nutrition. I had a few beetroots at hand so this was the perfect opportunity to give my readers a taste of nutrition (yesss, nutritious food could have taste too!)
Beetroots alone couldn’t have done the job so I got help from from our good ol’ tomatoes. I roasted them like I did for my roasted tomato soup with garlic and chillies and cooked the beetroots with it. The result was velvety smooth soup with a color to die for and taste to kill for! Pure Bliss!
Prep Time: 30 minutes (including roasting tomatoes for 30 minutes)
Cooking Time: 30 minutes
- Olive Oil, 3 tablespoons
- Tomatoes, 3 medium quartered
- Garlic Cloves, 4-5 smashed
- Green Chili, 1 deseeded and sliced length-wise
- Red Onion, 1 medium chopped finely
- Tomato Paste, 1 tablespoon
- Sugar, 1 teaspoon
- Beetroots, 2 small chopped finely
- Vegetable Stock, 1 litre (You can use 2 vegetable stock cubes and dissolve them in 1 litre water)
- Lemon Juice, 1 tablespoon
- Salt and Pepper
- Preheat oven to 180 degrees. Quarter your tomatoes, bash the garlic and slice the chili, add them to a foiled baking tray and drizzle 2 tbsp olive oil on it. Add a bit of salt and pepper, toss to mix everything and roast in the oven for about 25-30 minutes.
- While the tomatoes are roasting, chop beetroots and onions.
- In a pan, drizzle a little bit of olive oil and fry in the onions, and cook on low heat until transparent. Add in the roasted tomatoes (chili and garlic too), tomato paste and the beetroots. Fry for about 4-5 minutes on medium heat.
- Add all of the vegetable stock, sugar and boil. Once the soup reaches a boil, simmer it. Cover and cook for 25 minutes. The beetroots won’t go soft. Don’t worry that’s okay!
- Blend the soup until smooth and pass through a sieve to strain out pips. Add in the lemon juice and mix, slightly warm the soup
- Drizzle a little bit of fresh cream or crumbled feta cheese and serve.