Certain foods tend to hit the spot a little more convincingly during particular times of year. For instance, it’s hard to resist a hearty comfort food when the weather outside is cold and the winter winds are howling.
Come springtime, lighter fare regains its place in the spotlight. As spring blooms return, foodies looking for something that won’t bust their belts can try this recipe for “Beetroot Soup with Mixed Seeds” courtesy of Lines+Angles.
Beetroot Soup with Mixed Seeds
Makes 4 servings
For the soup:
2 tablespoons olive oil
1 onion
1 finely chopped garlic clove
3 chopped celeries
1 teaspoon dried marjoram
1⁄2 teaspoon dried dill
5 cups vegetable stock, plus extra as needed
11⁄4 lb. pickled beets, cubed, juice reserved
2 tablespoons plain yogurt
Salt
Freshly ground black peppercorns
To serve:
4 tablespoons plain yogurt
2 tablespoons chopped pistachio nuts, shelled
2 tablespoons black chia seeds
2 tablespoons pumpkin seeds
2 tablespoons golden linseeds or linseeds
1 handful mint leaves
1. For the soup: Heat the olive oil in a large saucepan set over medium heat until hot.
2. Add the onion, garlic, celery, and a generous pinch of salt, cooking for 6 to 7 minutes until softened.
3. Stir in the dried herbs and vegetable stock. Bring to a simmer before stirring in the beets.
4. Simmer gently for 20 to 25 minutes until the beetroot is very tender to the tip of a knife.
5. Purée with an immersion blender, adding in some of the reserved beetroot juice to thin out the consistency to your liking; you can also thin it out with more stock or some water.
6. Return the soup to a simmer and stir in the yogurt and some salt and pepper to taste. Keep warm over a very low heat, making sure the soup does not boil.
7. To serve: When ready to serve, ladle into warm bowls and top with some yogurt.
8. Garnish with a scattering of chopped pistachios, mixed seeds and some mint leaves before serving.
Recent Comments