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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) |
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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
