Beet and Rose­mary Soup


Spirit and Destiny - - Soul Food -


1 5 medium-large beet­root

2 large gar­lic cloves 1 red onion

2 tbsp olive oil


Pre­heat the oven to 200ºC/gas mark 6.

Peel and chop the beet­root. Slice the gar­lic and red onion and scat­ter in a roast­ing pan with the beets. Driz­zle with the olive oil and sprin­kle over the rose­mary leaves. Roast in the cen­tre of the pre­heated oven for 30 min­utes, then leave to cool for five min­utes. Place the sun­flower seeds on a bak­ing sheet and 3 tbsp rose­mary leaves 50g sun­flower seeds, plus ex­tra to gar­nish 500ml hot ve­gan stock Sea salt and freshly ground black pep­per

toast them in the oven for 15 min­utes.

Put the roasted veg­eta­bles in a food pro­ces­sor with three­quar­ters of the stock and mix to­gether for one to two min­utes.

Add the re­main­ing stock, blend­ing un­til smooth. Sea­son to taste and sprin­kle with the ex­tra sun­flower seeds be­fore serv­ing straight away, or re­heat if nec­es­sary in a pan.

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