Experience the cozy warmth of autumn with every mouthful of this delicious soup. Earthy flavours and seasonal ingredients blend together perfectly to create a dish that’s both comforting and satisfying.
serves 4
INGREDIENTS
4 tbsp olive oil
1 onion, roughly chopped
2 celery sticks, roughly chopped
2 carrots, peeled & roughly chopped
400g beetroot, peeled & roughly chopped, leaves retained
1 potato, peeled & roughly chopped
2 garlic cloves, thinly sliced
1 tsp caraway seeds
4 scoops Axis PhytoReds
Sea salt & cracked black pepper
1L vegetable stock
2 thick slices day old rye bread, torn into bite sized pieces
4 tbsp yoghurt
METHOD
- Heat a large saucepan over med/high heat.
- Add 2 tbsp olive oil, onion, celery and carrot and sauté until softened.
- Add beetroot, potato, garlic, caraway seeds, Axis PhytoReds and stock, bring to the boil, season with salt and pepper, then simmer until vegetables are tender.
- Meanwhile, heat remaining olive oil in a frypan, add bread and cook until evenly toasted.
- Bring a medium pot of salted water to the boil and cook the beetroot leaves until tender.
- Blitz the soup until smooth with a hand blender.
- Serve the soup topped with beetroot leaves, croutons, a dollop of yoghurt and extra cracked black pepper.
