TESTY BEETROOT CARROT SOUP WITH FETA CHEESE

Posted on

 

A delicious and vibrant kid-friendly soup made with raw beetroot, carrot and potatoes, garnished with creme fraiche and crumbled feta cheese
 beetrrot and carrot soup There’s nothing more comforting on a cold and rainy day than a steaming bowl of hot soup. Although I love soup, my repertoire of recipes has been the same for years so this winter I am challenging myself to make some more interesting concoctions. Last month I made this delicious Spiced Butternut Squash Soup which went down a treat with the family. This month, after receiving some lovely fresh beetroot from a friend, I decided to try making it into a soup.
 beetroot and carrot soup creme fraiche I have to admit I wasn’t  too confident that this soup would go down well with my fussy eater. Lets face it, beetroot isn’t exactly known for being the most kid-friendly of vegetables but the addition of the carrot helps to sweeten it a little, perfect for little palates. My fussy eater was so intrigued by the colour that she forgot to ask what was in it! Unfortunately she wasn’t too keen on the feta, which I expected as it can be quite salty and tangy for small taste buds. So I removed the feta and instead gave her an extra dollop of creme fraiche which she loved stirring in.
Health wise, this soup makes an excellent meal choice for adults and kids alike. Beetroot is an excellent source of vitamins A, B6 and C, potassium, magnesium, iron and folic acid. It is also rich in powerful antioxidents and fibre.
 beetroot and carrot soup with feta I used raw beetroot in this recipe. You could also use the ready-cooked variety, just make sure it hasn’t be preserved in vinegar as this will make the soup taste pretty nasty! If the beetroot is pre-cooked you should also adjust the cooking time.
I found just one bowl of this soup to be really filling and didn’t miss not having bread with it. But you can of course serve it with some nice crusty bread to bulk it out a little.
A delicious and vibrant kid friendly soup made with raw beetroot, carrot and potatoes, garnished with creme fraiche and crumbled feta cheese

INGREDIENTS
     Soup:

  • 500g raw beetroot
  • 2 carrots
  • 200g potatoes
  • ½ tbsp olive oil
  • 1 white onion
  • 2 garlic cloves, crushed
  • 1 litre vegetable stock
  • 1 tbsp tomato puree
  • 2 bay leaves
  • ½ tsp thyme
  • salt and pepper to taste

     Toppings:

  • 2 tbsp creme fraiche
  • 80g feta cheese
  • 1 tbsp parsley


INSTRUCTIONS

  1. Trim, peel and chop the beetroot, carrots and potatoes into similar size chunks.
  2. Heat the olive oil in a large saucepan. Add the onion and fry gently for 2-3 minutes. Add the garlic and fry for another minute before adding the diced beetroot, carrots and potatoes. Fry for 3 minutes, stirring regularly.
  3. Add the stock, tomato puree, bay leaves and thyme. Bring to the boil then reduce to a simmer for 20 minutes or until the vegetables have cooked through.
  4. Blend the soup until smooth. Divide into 4 bowls and top with creme fraiche, feta and parsley.
    Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.
 

Leave a Reply

Your email address will not be published. Required fields are marked *