Beetroot and Carrot Soup

Beetroot and Carrot Soup Author: By kind permission of Denise Phillips, Jewish chef and food writer Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 6 This colourful nutritious soup is perfect for family style eating whether it is a Yom Tov or, for a change, a different soup for Friday night. Soup is easy to serve and can be made in advance, which makes the cook’s task straightforward. I like to boost the intake of vegetables with a healthy content as much as possible at any opportunity. It’s parev and will freeze. Ingredients 2 tablespoons olive oil 7 raw beetroots – peeled and roughly chopped 900 g carrots – peeled and sliced 2 onions 2 cloves garlic – peeled and sliced 2 sweet potatoes – peeled and roughly chopped 2 litres vegetable stock Salt and pepper – to taste [i]For the garnish[/i] Sprigs of parsley 6 whole coriander seeds Instructions Heat the olive oil in a deep saucepan. Fry the onions and garlic for about 5 minutes until soft. Add the carrots, beetroot, sweet potatoes, and vegetable stock. Bring to the boil and simmer for about 30 minutes or until the vegetables are soft. Pour into a blender and whiz until smooth. Return to the saucepan and reheat. Season to taste. Fry the whole coriander seeds in a dry frying pan for 2 minutes until slightly golden. Remove and crush with a rolling pin or pestle and mortar. [i]To serve the stylish way[/i]: Garnish with sprigs of parsley and crushed coriander 3.2.1255 For more delicious recipes, and details of Denise’s cookery classes, please visit the Denise’s Kitchen website . All classes can be tailored for vegetarians. Denise’s Kitchen Tel : 01923 836 456 Email : denise@jewishcookery.com Web : www.jewishcookery.com