spicy tomato and beetroot soup
Prep
Cook
Total
Yield 4 bowls
If you're not a fan of beetroot, I still recommend giving this a go: it doesn't taste very...beetrooty! Also, if you are really fussed about spending syns you could swap out the Philadelphia for a bit of horseradish - but only a teaspoon otherwise you really will be in trouble on the thunderbox.
We used a Tefal Easy Soup for this - but you can use a pan just as easily! We love it because you chuck everything in and press a button and away it goes.
Ingredients
- 400g chopped cooked beetroot
- 60g of chopped white onion
- 400ml of chilli and tomato passata
- one garlic clove, minced
- 450ml of beef stock
- 50g of Philadelphia Lightest
Instructions
- chuck everything in a pan bar the Philadelphia and cook for about twenty minutes
- blend and serve with lovely bread
I mean it's that easy.
Notes
Recipe
- swap Philadelphia for horseradish if you want a more 'sour' soup
- cooked beetroot is different from pickled beetroot mind you - you'll find cooked beetroot in the fresh vegetables part of the supermarket, but vacuum packed
- you could use the leftover beetroot juice to make beetroot pickled eggs
Books
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Tools
- a Tefal Easy Soup makes short work of this and you can make smoothies in there if you fancy - you can order one here
- you don't need a fancy blender for soup - we always recommend this wee stick blender which does the job and is rarely more than a tenner on Amazon
Courses soup
Cuisine soup man
Recipe by twochubbycubs at https://twochubbycubs.com/2020/11/12/tomato-and-beetroot-soup/