The fun with making soup from Beetroot is the amazing magenta colour that you end up with.
Fresh Beetroot has an incredible sweetness that escapes if you over cook them. The colour can leach out quick as well leaving the Beetroot with a tinge of grey if you’re not careful, so make sure they don’t get over cooked.
It’s also a soup that only looks good when served straight after it’s been made. If you leave it for too long (over night is already too long) everything in the pot will change colour to red. And there’s something un-easy about that. And it don’t look too pretty…
Note on chickpeas. I used dried ones that I soaked overnight then boiled. If you’re feeling lazy you can skip this and use a tin of chickpeas. Or you could just boil through some dried ones without soaking them (not as nice though)
Ingredients
Onion diced
Potato cubed
Beetroot cubed
5 cloves garlic smashed
Carrot cubed
Hand full of chickpeas (soaked over night)
A bit of pearl barley (soaked with the chickpeas)
Boiling water from chickpeas
Olive oil
Butter
100ml cream
Rosemary
Mustard powder
Salt and pepper
1. Pour the chickpeas, barley and carrots with the soaking water into a pot and bring to a boil. Cook till chickpeas are soft
2. Heat up a pot and cover with oil. Add onions and garlic and sweat (putting the lid on seems to make this work better)
3. Throw in mustard powder to coat the onion mix. Add butter, rosemary and potatoes
4. Once the butter has melted add the cream as well as the boiled chickpea mixture water and all
5. Top up water to be 2~3cm above the vegies
6. Once the potatoes are soft add Beetroot
7. When Beetroot is heated through season with salt and pepper, take of heat and serve
Throw a bit of yoghurt or sour cream over the top and maybe a little bit of grated cheese.
A word of warning: Do not spill this soup on anything white. It’ll stain it and do bad things.
Sounds good.
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