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Ingredients
For the soup
| 750 g g | beetroot beetroot |
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| cooked and chopped | |||
| 400 g g | kales kale |
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| 1 tbsp tbsp | coconut oil coconut oil |
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| or olive oil | |||
| 1 | onions onion |
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| finely chopped | |||
| 2 | garlic garlic |
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| chopped | |||
| 1 sticks stick | celery celery |
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| chopped | |||
| 500 ml ml | vegetable stock vegetable stock |
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| 200 ml ml | water water |
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| 3 tsp tsp | horseradish horseradish |
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| salt salt |
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| black pepper black pepper |
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To serve
| 1 tbsp tbsp | Greek yoghurt Greek yoghurt |
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| 1 tbsp tbsp | coriander coriander |
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| chopped | |||
| 2 tbsp tbsp | mixed seeds mixed seeds |
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| toasted | |||
Beetroot soup with kale
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0:25 min
(5)
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
