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Chilled beetroot soup
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Moroccan chicken pie
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Chilled beetrootsoup
This light soup is the perfect vegetarian option. We love the recipe for its vibrant colour and robust flavour.You can prepare the soup in advance and serve it hot or cold.
Serves 6–8
Preparation time 15 minutes
Cooking time 1 hour
YOU NEED
• 1 large onion, chopped finely
• ½ teaspoon (2,5 ml) Ina Paarman’s Green Onion Seasoning
• 3 tablespoons (45 ml) canola oil
• 4–5 medium beetroots, scrubbed
• 2 large carrots, scrubbed and chopped coarsely
• 3 celery sticks, sliced
• 6 cups (1,5ℓ) hot water
• 4 tablespoons (60 ml) Ina Paarman’s Chicken Flavour or Vegetable Stock Powder
• 1 teaspoon (5 ml) sugar
• 2 tablespoons (30 ml) lemon juice
• 3 ripe tomatoes, chopped
• ½ cup (125 ml) sour cream (optional)
• edible flowers or chives, to garnish
THIS IS HOW
Season the onion with Green Onion Seasoning and sauté it in the oil for 10 minutes, until soft and beginning to brown. (Don’t rush this step – the onion contributes to the flavour of the soup).
Chop off the root and stem ends of the beetroots, then chop them coarsely.
Add the beetroot, carrot and celery to the pan. Sauté to develop the flavours of the vegetables; it will take about 3 minutes. Add the hot water, Stock Powder, sugar and lemon juice. Cover with
