Soup to me is total comfort food. I love beetroot and wanted to make a soup with a bit of oomph to warm us up in this chilly weather. I put ginger in the soup and it really makes a big difference.
1kilo/2 1/4lb beetroot
450g/1lb carrots
1 onion
2 cloves garlic
1 stick celery
1 thumb sized piece of fresh ginger root
1 bay leaf
Ckicken stock
salt and pepper
Peel and chop all the veg and grate the ginger after peeling. Toss everything into a large pan with the bay leaf and cover with the stock. I used about 1 litre of stock. Bring to the boil, then cover the pan and bring down to a simmer. Let it bubble away for about an hour until everything is tender.
Fish out the bay leaf and then whizz with a stick blender till smooth, add seasoning to taste.
If it is too thick add some extra stock.
Serve with soured cream or natural yogurt swirled on top.
Sweet and spicy, perfect for a wet and windy day.
Karon x
