Beetroot soup

The quantities here are an estimate - use what you have!

500g beetroot, peeled and cubed

35og carrots, scrubbed and chopped

2 stock cubes

oil

1 large onion, peeled & chopped

500g tomatoes, chopped (or substitute with a tin)

1 inch piece of ginger, peeled and minced

1 tsp cumin

1 tin red kidney beans, drained and rinsed

salt & pepper

Optional toppings:

sour cream/creme fraiche

capers/pickled nasturtium seeds

minced parsley

Cover the beetroot with water, bring to the boil and simmer for 20 mins.
Add the carrots and stock and cook for a further 10 mins.
Meanwhile, heat the oil in a large pan and fry the onion. Once it's soft, add the tomatoes and ginger. Cook until they've gone a bit mushy.
Put the onion and tomato mixture in with the beetroot, along with the kidney beans.
Bring to the boil, blitz using a stick blender or food processor, and then season to taste.
Serve with or without toppings. This soup keeps and re-heats well.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

Photo credit: Elspeth

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