With the decadence and indulgence of Christmas long forgotten it’s time to embrace warming and nourishing foods. Soup for me is the ultimate comfort food. I love nothing more than devouring a bowl of piping hot soup after a long and cold day. While most comfort food is lovingly cooked for hours on end this soup is quite different. It too shares the comforting nature of slow cooked food yet takes just minutes to prepare. I use pre-cooked beetroot to save on time and preparation not to mention that it saves your tea towels and hands from sporting an indelible pink stain! Although this soup skimps on the preparation side of things it isn’t lacking when it comes to flavour. This bowl of heaven has a delicate velvety texture that is complemented beautifully by its rich Autumnal flavour and warming kick of spice.
When I was younger beetroot was a vegetable that I thought only lived in jars. However beetroot has so much more to offer than just its pickled variety. Not only is beetroot a feast for the eyes with its vivid and deep purple-red hue but so too is it a wonderful palate pleaser. Beetroot possess a distinctive earthy flavour that is unlike any other vegetable. The beauty of its unique and strong taste is that it pairs beautifully with other strong flavours. Here I have paired it with harissa a fiery mix of chilli peppers, aromatic spices and herbs that is sure to light a fire in your stomach no matter how cold a day it is!
- ½ onion finely diced
- 1 clove garlic
- 3 steamed beetroots
- ½ cup (120ml) vegetable stock
- ½ tsp the cumin
- 1 to 2 tsps harissa paste (to taste)
- Pomegranate seeds
- Yogurt of choice
- In a large pan heat some oil over a medium heat, add in the onion and garlic; cook for 4-5 minutes stirring occasionally until softened.
- Add in the precooked beetroot, stock, harissa and cumin.
- Bring to the boil then reduce the heat and allow to simmer covered for 15-18 minutes.
- Transfer the soup to a food processor and blitz until smooth.
- Season to taste.
- Serve topped with herbs.