Thursday 31 July 2014


While I work on my next post thought of sharing this hearty soup recipe with you all. It's been a long overdue and this post has been sitting in my draft folder for over a month now...  It is finally raining ice here in Adelaide and it's freezing with freaking cold wind, typical Adelaide winter, Arrgghh!!! I  mean, I like winter, but not like this kind a ..thought today is just appropriate to share this recipe..

So over to today's post. Roasted Garlic, Tomato and Beetroot Soup ... yummm!! a delight for soup lovers like me.. Kid's friendly too.

Beetroot happens to be one of my favourite winter veggies. This humble root vegetable have loads of nutritional benefits. It is known for its blood cleansing properties, and is a rich source of energy as they are full of nutrients and fibre. Rich in Iron, Calcium, Vitamin C and Manganese beetroots are a excellent source of antioxidants.

Tomatoes, another of my favourite. I can gobble a few just like that with just a little salt seasoning...yumm! This exotic vegetable too has several health benefits. Rich in Vitamin A, antioxidant Vitamin C, and Potassium and other minerals such as Iron and Calcium is excellent for cholesterol controlling and weight loosing diet -programs. In fact both beetroot and tomatoes are low calorie vegetables and can help in weight reduction..
For 4 servings of the soup you will need:
2-3 good size beetroot, peeled and diced
2 carrots chopped
4 tomatoes cut into halves
red onion one small - medium roughly chopped
1 bunch of coriander leaves and stems (roots discarded) roughly chopped.
using any other herb like parsley, mint or basil is fine too..
2 cloves of garlic, medium size(u may use less garlic if you like) 
chilli flakes (not recommended for adults)
400 ml chicken or vegetable stock or 2 to 3 stock cubes if using plain water
salt and pepper to season
Olive Oil/White oil for cooking
For garnishing:
feta cheese.
coriander leaves/or any other herb that you are using
low fat yoghurt
chilliflakes and lemon juice.
To serve:
Some crusty bread,
Mexican corn chips
or just on it's own


Step 1:In a baking dish place tomatoes and garlic, season with salt and pepper and slide into oven for 22-25mins

Step 2: In a pan (I used a pressure pan) heat oil and add the onions. Saute the onions add the chopped coriander leaves and stems, chilliflakes . 

Step 3: Add the chopped carrots, beetroot and sautĂ© them on medium heat. By now your tomatoes and garlic will be ready. Carefully remove them from the oven and add them into the pan with any  leftover juices from roasting. 

Step 4:Add Chicken stock or cubes. If using stock cubes add normal water. Bring it to boil and cook until the carrots and beetroot are cooked and tender.

If using a pressure pan cook until the first whistle.

Step 5 : Turn off heat. Allow to cool and then blend the soup. Spoon into bowls.

 Garnish with some lowfat yoghurt, crumbed fetta, finish with some lemon juice and chopped coriander.

You may serve with some mexican nachos or crusty bread and dip or just on its own. 

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With deep care,

EAT as you LIKE..

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