Super easy beetroot and tomato soup
Serves 6 – 8 as a starter
1 ltr carton of organic tomato juice
2 organic plain cooked beetroots
2 small red onions finely diced
3 cloves or garlic bashed and roughly chopped
250ml vegetable stock
a handful of basil leaves
a glug of soy cream/coconut cream or just plain old cows cream
salt and pepper to taste
How to get the ingredients to behave and become a soup!
In a large saucepan fry off the onions and garlic, you can add leeks if you fancy it. Then add the tomato juice and stock and leave bubbling away to reduce. In the meantime pop the beetroot in a food processor or blender with a little of the tomato juice from the saucepan and blend until smooth. Add the beetroot to the pan and gently simmer for 20 minutes or so. Finally roughly chop the basil leaves and toss in with your cream of choice. Swirl it about just a little and serve up with the streams of differing colour through the bowl for a rustic effect or perhaps pop in some pan-fried piccolinos cooked in garlic and thyme.