Pigeon Cottage Kitchen

The nights are drawing in now, it can still be sunny during the day but there’s a slight chill in the air. It must be time for soup!! I found wonderful beets at the weekend market so I thought I’d make them the hero vegetable for this soup. It’s a really healthy soup full of vitamins and anti-oxidants. The flavour of beetroot can be a little earthy but mixed with the extra vegetables and a generous glug of good sherry vinegar, this has a lovely tangy sweetness. A perfect lunch dish with a hunk of rye or sourdough bread.

• 1 tbsp light olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 500g fresh beetroot, peeled and chopped
• 1 carrot, finely chopped
• 1 small stick of celery, finely sliced
• 1 large fresh tomato, skinned and chopped
• 1 tbsp basmati rice
• Salt and freshly ground black pepper
• 1 generous pinch of chilli flakes
• 1.2 litres vegetable stock – Knorr gel stockpot or Marigold bouillon
• 2 tbsps sherry vinegar
• To serve: soured cream, extra-virgin olive oil, freshly chopped chives or parsley

To make…

• Heat the oil in a heavy-based saucepan and add the onion and garlic. Allow to soften and lightly colour for about 10 minutes.
• Add the carrot, celery and beetroot. Gently sauté for another 5 minutes or so. Add the rice and the fresh tomato. Season and add the stock.
• Bring to the boil and then quickly turn it down to a low simmer. Cover and cook until the vegetables are tender for about 15 minutes.
• Allow to cool slightly and puree using an electric hand blender or liquidiser. Stir in the sherry vinegar. Add a little more water if it’s too thick.
• To serve, gently reheat and top with a swirl of sour cream, a drizzle of extra-virgin olive oil and a scattering of chopped parsley or chives.

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