I am on the mission to share with you as many delicious and scrumptious soup recipes. A lot of time and testing goes into each recipe, so I hope you enjoy them as much as I enjoy bringing them to the table.
Beetroot and garlic does wonders for your immune system and tiredness, luckily for us in Australia. It is very much in season and readily available at all of the farmers markets, the perfect antioxidant that is perfect for fighting off any lurking colds and flu. Fennel is a brilliant veggie for the digestive system so any sore tummies. This stuff is the one to eat. Another simple soup recipe where I have roasted the veggies first to maintain a delicious slight caramelised flavour.
*Vegan, GF & DF
4 Sml Beetroot, skins left on & quartered
1 Fennel, roughly chopped
1 Red Onion, roughly chopped
4 Garlic Cloves, left whole, de-skinned
750ml Vegetable Stock
Sea Salt & Pepper
1 Tsp Horseradish Cream for topping
1. Pre-heat oven to 190c. In a roasting tin add garlic, onion, beetroot and fennel, splash with olive oil and a sprinkling of sea salt and whack in the oven for 30 minutes until well and truly roasted.
2. Pour roasted veggies into a large sauce pan, add the vegetable stock and bring to boil for 10 minutes. Season to taste with sea salt and cracked pepper.
3. Use a food processor or whizz stick to blitz into a puree.
4. To serve add a dollop of horseradish cream (if you are vegan) or greek yoghurt (if not)0