I enjoy watching children creating healthy relationships with food and truly connecting with the food they eat. The year 6 students at our local primary school have been looking after the vegetable garden this year, with the help and guidance of a very generous staff member. There are a group of them that can be found there most lunch times, watering the plants and weeding. The students harvest the plants and hold a market stall every Wednesday afternoon. Earlier in the year, they each adopted a wilted plant and have been particularly responsible for nurturing their plants. Recently they harvested my daughter’s adopted beetroots – “Sweet Beet” and “Beatie Bow”. I had the honour of purchasing these special beetroots which we used in this deliciously creamy beetroot soup.
Beetroot soup
4 beetroot
1 tbsp canola oil
1 medium leek, trimmed, halved, washed, thinly sliced
2 carrots, peeled and sliced
3 stalks of celery, sliced
4 large potatoes, peeled and chopped
1 tsp salt
6 cups of water
2 tbsp sour cream
2 tbsp chopped chives
Trim the stems and leaves from the beetroot. Peel and dice the beetroot.
Heat the oil in a large saucepan over a medium high heat. Add the leek, carrot, and celery and cook for 5 minutes.
Add the beetroot and potato and cook for a further 5 minutes.
Add the salt and water. Cover the saucepan and bring the mixture to the boil. Reduce heat and simmer for 1 hour, or until the beetroot is tender.
Blend the soup until smooth.
Serve in bowls drizzled with sour cream and sprinkled with chives.
Tania’s tips
I always wear an apron when preparing beetroot.
Peel beetroot under running water to avoid staining hands.
This recipe is suitable for a moderate chemical elimination diet.
It is gluten free.
If dairy products need to be avoided, you can omit the sour cream.