
The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
Ingredients
For the soup
750 g g | beetroot beetroot | ||
cooked and chopped | |||
400 g g | kales kale | ||
1 tbsp tbsp | coconut oil coconut oil | ||
or olive oil | |||
1 | onions onion | ||
finely chopped | |||
2 | garlic garlic | ||
chopped | |||
1 sticks stick | celery celery | ||
chopped | |||
500 ml ml | vegetable stock vegetable stock | ||
200 ml ml | water water | ||
3 tsp tsp | horseradish horseradish | ||
salt salt | |||
black pepper black pepper |
To serve
1 tbsp tbsp | Greek yoghurt Greek yoghurt | ||
1 tbsp tbsp | coriander coriander | ||
chopped | |||
2 tbsp tbsp | mixed seeds mixed seeds | ||
toasted |
Beetroot soup with kale
This recipe was liked
This recipe was disliked
An error occurred, please try again
0:25 min
(14)
Method
This striking beetroot soup has a lovely, earthy flavour thanks to the addition of kale. Serve with crusty bread and a glass of our Cimarosa Australian Chardonnay Colombard for the perfect winter supper.
- Melt the coconut oil in a pan and add the onion, garlic and celery. Cook for 5 minutes over a medium heat, or until soft but not coloured
- Add the beetroot, stock, water and a little seasoning to the pan, then simmer for 15 minutes
- Meanwhile, toast the seeds in a dry pan until they start to pop. Remove and set aside to cool until ready to serve
- Add the kale to the pan and cook for a further 5 minutes, then blend until smooth - this might take several minutes. For a smoother consistency, strain the soup through a sieve into a clean pan
- Return the pan to the heat and stir in the horseradish and a little more oil, if required, plus seasoning to taste
- Divide between serving bowls and finish with a swirl of Greek yoghurt, chopped coriander and the toasted seeds