This health kick thing seems to actually be sticking for me for some reason and I’m pretty sure it’s down to my secret weapon…my very own raw chocolate! I’m not claiming this to be the “cleanest” but my goodness, I’m … Continue reading
My my my, it’s been months. I won’t attempt to sum up the roller coaster of the past few months, but in a teeny tiny nutshell…I’m now a full time employee of a magazine publishing house, working in marketing…very busy. blah. boring. OK.
Hi! just thought I would post up this recipe for my roasted carrot and beetroot soup. I have made this a few times for a few different friends who have all begged me for the recipe, so, guys…here you go! Enjoy!
200g cooked beetroot (not in vinegar – it will be far too sweet if it is)
2 finely chopped white onions
Half a bulb of garlic
a bunch of fresh thyme
2 pints vegetable stock
Preheat your oven to 180, peel and roughly chop your carrots and place them on a baking tray. Quarter your beetroot and add to the carrots, throw in your unpeeled garlic bulbs whole. Give the lot a generous lug of olive oil and bake in the oven.
In a pan on a low heat, add your chopped onions and cook slowly until transparent, add the thyme, stalks removed and take off the heat.
Leave it all for about 40 minutes.
Make up your stock and add to the pan, bring to simmer then once roasted, add your carrots and beetroot, squeeze the roasted garlic from their skins.
Using a hand held blender (or a magimix if you are lucky enough to own one), thoroughly blend it all for about 5 minutes – it’s best to be really thorough as this soup is best enjoyed very very smoothly.
Wow. I think I have discovered the future…healthy crisps (or chips to you kids across the pond). I write this from my Uni library smugly snacking away on these babies, and they taste oh-so good (so much so that 5 … Continue reading