Our first ‘al fresco’ allotment meal of the year! Such a treat to be eating a big bowl of hot soup in the fresh air – I’m sure it tastes better! This colourful pot of deliciousness is packed full of root veg and decorated with freshly picked pea shoots.
We used some of our winter-stored homegrown veg, but I love the thought that someone, somewhere could cook this soup with freshly pulled and dug homegrown roots…the fresher the better! Beetroot is really good for high blood pressure and liver health, whilst fennel and leeks are great for digestive health, even the humble pea shoot has masses of Vitamin C! Really yum and really good for you…..
- 1 tbsp olive oil, plus extra to serve
- 1 large onion, peeled and sliced
- 4 cloves garlic, crushed
- 450g sweet potato or potato, unpeeled and diced
- 1 fennel bulb, sliced
- 600g beetroot, unpeeled and diced
- 4 sprigs thyme or 2 tsp dried
- 1 ltr veg stock
- 3 leeks, topped, tailed and sliced
- 10cm x 10cm piece of nori seaweed (optional)
- Salt and pepper to taste
- Pea shoots or parsley to serve
- Heat the olive oil in a big pan over a medium heat. Add the onion, garlic, potato, fennel, beetroot and thyme. Cover and ‘sweat’ for around 10 minutes, stirring occasionally.
- Add the stock, leeks and seaweed (if using). Bring to the boil then turn down the heat, cover and simmer for 10-20 minutes until everything is soft.
- Use either a hand blender or jug blender to whizz it all up into a bright pink soup. Looks fab, tastes even better!
- Season with salt and pepper and serve with a drizzle of olive oil.
- Top with pea shoots or parsley.
Recipe by Homegrown Kate www.homegrownkate.com