Beetroots are back in my local farm shop and I’m so happy. Every year I mean to write about beetroot recipes and every year this does not seem to happen. However, due to coronavirus, I have been shopping in our local farm shop again. They seemed to be well stocked and very well organised. So I decided to go back to them to get my fresh fruit and vegetables.
While I was there I noticed they had their homegrown beetroot for sale. It jogged my memory that in previous years I kept meaning to make more beetroot recipes. So I brought a big bunch, along with lots of other vegetables and I went home to start cooking. The soup was the first recipe I cooked and I thought it was so yummy I would share it with you.
Do you cook with beetroot and if so, what’s your favourite dish to cook? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Baking tray
- Plastic brush
- Tablespoon
- Teaspoon
- Nutribullet
- Large saucepan
Ingredients
- Onion x 1
- Beetroot x 1
- Butternut squash x 1 small
- Olive oil x 2 tbsp
- Cumin seeds x 1 tsp
- Butter beans x 2 400g tins
- Chicken or vegetable stock x 500mls
- Salt and pepper
Method
- Preheat the oven to 180°C and put the baking tray in.
- Peel the butternut squash and beetroot.
- Cut the vegetable into 2 centimetre chunks.
- Peel the onion and cut into 2 centimetre chunks too.
- Remove the baking tray from the oven and place all the chopped vegetables in.
- Drizzle over the olive oil and then brush the oil over the vegetable until they are all as evenly coated as possible.
- Sprinkle over the cumin seeds and the salt and pepper to taste too.
- Then put the tray back into the oven and cook for about 25 – 30 minutes.
- Once the vegetables are a golden brown colour remove from the oven.
- Leave to cool for about 30 minutes.
- Drain the butter beans in the colander over the sink and set aside.
- Once the vegetables are cool enough to touch, you can start to make the soup.
- Pour a quarter of the butter beans and vegetables into the nutribullet.
- Now pour in a quarter of the chicken or vegetable stock.
- Blend these ingredients together until they are smooth.
- Next pour the smooth liquid in the nutribullet cup into the large saucepan.
- Repeat this process until all the vegetables and butter beans have been made into soup.
- Then heat the soup on the hob and serve hot with a nice piece of chunky bread.
- Finally enjoy.
Cumin Roasted Beetroot and Butternut Squash Soup was a creamy and smooth soup. The beetroot gave the soup an earthy flavour while the butternut squash helped to sweeten the dish. I ate this dish with my chickpea flour wraps. The soup could be made in advance of a meal and frozen. All the ingredients are freezable. So if you have any leftovers remember your deep freezer for another occasion. However you decide to eat this dish, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 