Beetroot soup

Yesterday a work colleague kindly brought in some of his beetroot crop to share. I quickly grabbed a couple – I love fresh beetroot. It is such a great vegetable and so good for you. It’s a good source of folate, betaine, tryptophan (one of the components in chocolate that makes you feel good), soluble fibre, carotenoids, flavenoids, potassium and magnesium! Phew – who wouldn’t want some of that goodness. But until I discovered fresh beetroot I was never much of a fan despite the health benefits.

So today I was trying to decide what to do with my beetroot. I thought about making a salad but just couldn’t be bothered. So I opted for a soup. I also snuck a few of those pesky zucchini’s in!

Beetroot and zucchini soup

Ingredients

  • 4 large beetroot
  • 3 small carrots
  • 3 potatoes
  • 1 brown onion
  • 3 zucchinis
  • 1 c pearl barley
  • 1 L beef stock
  • bouquet garni (thyme, bay leaves, sage, parsley, french onion, spring onions, marjoram – all fresh from the garden)
  • chives

1. Grate all vegetables in the food processor in separtate batches.

2. Heat oil in the bottom of a large saucepan. Add onion and carrot. Cook, stirring, for 5 minutes.

3. Add beetroot, potatoes, zucchini, bouquet garni, barley, stock and 1 cup of water. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. You may need to add additional water.

4. Cool slightly. Remove bouquet garni and discard.

5. Serve topped with chives.

My bouquet garni waiting to go in the pot!

Carrots and onion cooking.

Soup just simmering.

20120126-180442.jpgWaiting to be served. So very very tasty!

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