A workers' cooperative growing food on London's edge in the Lea Valley

Pink Soup. (Beetroot)

Thanks Jo…   “Just to say that I’ve just made the most amusing soup I’ve ever made, so I thought I’d share.”

Pink Soup
Peel, chop and boil a beetroot with just enough water to cover it in a
saucepan with the lid on. When it’s nearly soft, peel, chop and add
some carrots and a little more water, and boil for about five more
minutes. Allow to stand. Meanwhile, in another saucepan, mix some
maize flour with just enough olive oil and sunflower oil until it
makes a paste. Stir in some soya milk, and heat gently, stirring all
the time, until the sauce starts to thicken. Add the beetroot and
carrot chunks in their cooking water, and boil for a few minutes.
Whizz into a soup with a handheld blender. Season. Your soup should be
really bright pink. Serve with a few green herbs or shredded green
leaves on top for the visual effect ! Enjoy.

Categories:  Recipes

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