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.
Beetroot soup with kale
Ingredients
4
servings
-
For the soup
- 750 g
- 400 g
- 1 tbsp
- 1
- 2
- 1 stick
- 500 ml
- 200 ml
- 3 tsp
-
To serve
- 1 tbsp
- 1 tbsp
- 2 tbsp
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Preparation
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
