After a murky and misty sunday morning stroll at Tegg’s nose to breathe some fresh air and blow the cold cobwebs away, we popped into the little tea rooms to refuel and they happened to be serving steaming bowls of bright pink beetroot soup. It looked so colourful and warming against the backdrop of the damp and cold morning, and gave me some inspiration for a new winter soup to try.
Beetroot just happens to be rich in folate (one of the B vitamins) which is essential for the body to make DNA and RNA and enable cell division. Folate is often depleted in the immunosuppressed taking medications such as Methotrexate, therefore it is essential to take supplements and maintain a folate rich diet. Ginger is also a great antiviral and antioxidant, and contains chemical known to sooth coughs, so we are onto a winner!
Beetroot and ginger paired with a sweeter root veg, makes a fabulously cheery, earthy and slightly sweet soup. It was a toss-up between sweet potato or parsnip, but I went for the latter as I happened to have one in.
This glossy soup is really delicious and perfect to take to work for a nutritious lunch with a big hunk of seeded bread. Watch out for my pecan and cranberry bread coming soon.
Enjoy, Mrs H x
makes 4 large servings, smart points 3
1 red onion, chopped
3 celery sticks, chopped
2 garlic cloves, chopped
5 cm piece of ginger, peeled and grated
4 beetroot, cooked and peeled
1 large potato, peeled and chopped
1 large parsnip, peeled and chopped
1 apple, peeled, cored and chopped
1 pint of vegetable stock
chives & creme fraiche (optional)
Spray a large saucepan or stock pan with olive oil spray and heat. Add the red onion, garlic , ginger and celery and cook for a few minutes. Add the beetroot, potato, parsnip, apple and veg stock. Bring to the boil, and then cover and turn down to a gentle simmer for 30 minutes. Blend the soup until smooth and glossy, season to taste and sprinkle in some chopped chives. Serve with a little blob of reduced-fat creme fraiche if you like.