This recipe should really be called Beetroot, Purple Rainbow Carrot, Red Onion and Kale Soup.
But that would take a bit too long to say, so Beetroot and Purple Carrot Soup it is.
The soup is sweet tasting, densely thick, and a striking burgundy colour.
From the fantastic Unicorn in Chorlton I managed to get two huge beetroots grown in Lancashire, some purple rainbow carrots also from Lancs, and Red Kale grown just a few miles away in Moss Brook, Manchester.
Carrots are in season in the UK at the moment, so keep your eyes peeled for rainbow carrots in colours such as purple, white and red.
Beetroot, carrots and kale are all super healthy.
This recipe doesn’t require any oil or frying, though you can add a drop of olive oil in right at the end.
Beetroot and Carrot Soup
By Colin McDermott – Published:
- Prep time:
- Cook time:
- Total time:
- Yield: 8 servings
- Fresh Beetroot: bunch (2-3 depending on size)
- Carrots: bunch (5-6)
- Red Onions: 2-3 large onions
- Garlic: 2 cloves
- Kale: 100g (optional)
- Salt: Three teapsoons
- Olive Oil: Two teapspoons (optional)
Bring to the boil about 600ml of water. Add a generous sprinkle of salt, then the kale leaves – removing the stalks as they are very fibery and take too long to cook.
Chop up and add in the beetroots, carrots, onions and garlic.
Simmer on a low-medium heat for about an hour (less if you aren’t including Kale).
Take off the heat, add a drip of olive oil, then puree the soup.
Season to taste.
This recipe is vegetarian/vegan.
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