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.
Beetroot and zucchini soup
- 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)
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.