Howdy lovelies, the winter season is officially upon us and in full swing. The days are getting chillier and getting up in the mornings harder. 7am is not as enjoyable when it is still quite dark outside.
The man and I recently purchased a Nutribullet. A rather frivolous purchase but with my love of smoothies and soup, it seemed a good idea. Also, after asking a friend about her experiences with it, I was pretty much sold. (Thanks Ellie!) The same day that it arrived we made sure to take it for a spin. Our veggie box has been providing an abundance of beetroots recently so it seemed only fitting to make some beetroot soup.
2 large beetroot
1 large onion
1 medium leek
4 carrots (they were rather
2 cloves garlic
Some oil to sauté with
We chopped up and roasted the carrots and beets together with the garlic in the oven for 40 minutes at 200C.
Whilst that is roasting, slice up the onions and leeks and sauté. We used some chilli oil to give it a little bit of a kick but you could use any you fancy.
Once everything is cooked then add the vegetable stock and blend to a consistency that you prefer.
As you can see, it came out a brilliant deep pink and purple. Overall, it was a surprisingly easy endeavour. Other than 10 minutes chopping and peeling and then some blending time, the rest was just roasting in the oven. The Nutribullet was a great investment as it blended down the soup so quickly, I was nervous about it but so impressed.
The soup turned well, it tasted rather yummy and went well with the caramelised onion bread (below) that we made earlier in the week. That as well was a first attempt at bread and involved some instructions over the phone from my very skilled bread making mother.
Here is our romantic little dinner to enjoy our efforts.
If you have a go at the recipe, let me know. I would love to see how others turn out.