ROAST BEETROOT & POTATO SOUP

beetroot-and-potato-soup

Out of Isaac and I you probably could’ve guessed from the ‘Eat & Drink’ section on MTA that I’m not the cook in the relationship. Isaac is a much better cook so often I’m left chopping the vegetables and doing the boring jobs. This is one of the recipes I rock at and have made so many times. It’s super easy and is the best soup I’ve ever cooked!

Serves 2-4 depending how hungry you are

Ingredients
– 5 potatoes
– 2 beetroots
– 1 can of coconut milk
– 1 lemon
– 2 teaspoons of coriander powder
– chilli flakes to taste
– 1 teaspoon of cumin
– vegetable stock powder
– 1 teaspoon of crushed garlic
– salt and pepper
– some olive oil

Method
1. First thing you want to do is bake the beetroot with the skin on for about an hour or maybe a bit long depending on the size. You’ll know they’re ready when you can easily stick a skewer in. I like to do this in advance if I can so that when it comes to making the soup my beets are ready to go.
2. Peel 4 of the potatoes and place them into a saucepan and allow them to boil. Reduce to a simmer and leave for about 40 minutes.
3. For the potato croutons chop the remaining potato into small pieces and place them in a baking tray. Drizzle with loads of olive oil and sprinkle with chilli flakes, salt and pepper to taste. Bake these for about 30 minutes or longer – just until they’re nice and crispy.
4. Once your beetroots are cooked you need to leave them to cool enough so you can peel them (this is why I like to do at least the beetroots in advance). Once peeled, chop them roughly. Your potatoes should be ready by now so drain most of the water leaving about half a cup in the saucepan.
5. Add some vegetable stock powder to saucepan and mix. Then add the beetroots, lemon juice, cumin, garlic, coriander powder, salt and pepper plus the coconut cream. Using a stick blender blend until smooth. If you feel like you would like a thinner soup then feel free to add a bit of water and blend until you get your desired consistency.
6. Turn the heat back on and reheat soup.
7. Pour soup into bowls and sprinkle with those delicious potato croutons you prepared earlier.

What are your favourite soups to make?

Oh and it is usually a bit more pink in colour but I only had one beetroot when making it this time! Don’t forget to tag us on Instagram @morethanadored if you decide to make it :) 

*this recipe is originally from Deliciously Ella’s blog (which I love and recommend) but I have altered it slightly.

Sarah About Sarah
I'm a retail manager by day and a blogger by night aiming to bring you the newest beauty, fashion and lifestyle news. More Than Adored was created to help beauty lovers, like myself, make informed decisions when it comes to buying new goodies.

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