Beetroot and Rhubarb Soup

Beetroot and Rhubarb Soup
Serves 4
Preparation Time:  20 mins    Cooking Time:  1 ½ hours
This soup was a wild suggestion by my husband who was wondering if I could devise one hundred and one ways of cooking beetroot and rhubarb, which grow in abundance in our garden.  So, naturally I searched on google for inspiration where, surprisingly, there were various recipes for beetroot and rhubarb soups, but this one appealed because beetroot can retain quite an earthy flavour and the idea of adding both sweet potato and red cabbage sounded both tasty and interesting.   The addition of carrots help to sweeten the flavour, too.
4 Beetroot
2 Rhubarb Stalks
2 Small Sweet Potatoes (approx 300g)
1/2 Small Red Cabbage (approx 200g)
6 Small Carrots (approx 300g)
1 Red Onion
1 Litre Vegetable Stock
Juice from 1 Orange
Zest of 1 Orange
  1. Saute the red onion in a saucepan with a little olive oil.

  2. Roughly chop the carrots, sweet potato and cabbage and add. Stir and allow to cook for five minutes.

  3. Add the vegetable stock and simmer until vegetables are starting to tender.

  4. In a seperate pan, add the rhubarb which has been cut up into 3cm chunks. Pour the juice of the orange over the rhubarb and cover, to allow to soften. This should take about 5 minutes.

  5. If you are using pre-cooked beetroot, add the beetroot to the vegetables in the saucepan and allow to soften for a few minutes until you can slide a knife easily through all of the vegetables. If you have got raw beetroot, cut and tail them and place in a pan of boiling water and simmer for 30 minutes or until soft. Once cool, peel off outer skin and add to vegetables in other saucepan.   I used beetroot from my garden and boiled them whole in their skins for about an hour, the skins slide off very easily in your fingers, and I then chopped it up to add for the last ten minutes of cooking.

  6. Once the vegetables are tender, switch off the heat and add the rhubarb and orange zest.

  7. Blend until smooth, adding more hot water if necessary to achieve the consistency desired.   The beetroot tends to make the soup quite thick but if you prefer a smoother soup, add more water and stir to blend.

  8. The soup can be garnished with soft avocado, or orange zest, a swirl of yoghurt, sprinkling of fresh herbs - it is easy to dress this vibrant coloured soup with pretty garnishing.

  9. Serve with hot roast onion bread or any other crusty bread.

















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