Try our balsamic beetroot and goats cheese soup - a light winter warmer that’s sure to get your taste buds tingling.
Nutritional highlights
Beetroot is a robust vegetable, seasonal to the early months of the year. It's packed full of antioxidants for healthy immune function and is one of the best providers of nitrates which are thought to help with blood pressure maintenance.
This recipe also uses garlic which has anti-bacterial, anti-fungal and anti-viral properties.
Make use of seasonal vegetables throughout the year to achieve the best tasting foods and variety in your diet.
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Ingredients
(Makes 4 servings)
Preparation time: 10 minutes
Cooking time: 50 minutes
- 2 tbsp olive oil
- 1 red onion, peeled and diced
- 1 crushed garlic clove
- 600g uncooked beetroot, peeled and sliced
- 2 tbsp balsamic vinegar
- 600ml vegetable stock
- 100g goats cheese
- 1 tbsp chopped chives
- Pepper to taste
Method
Heat the olive oil in a pan.
Add the onion and garlic and cook for 5 minutes until they start to brown, then add the beetroot and balsamic and continue to cook for a further 10-12 minutes.
Add the stock, bring to the boil and then simmer over a low heat for 30 minutes.
Remove from the heat and puree using a liquidiser until smooth.
Return to the heat and add pepper seasoning to taste.
Serve with small cubes of goats cheese and chives on top.