Beetroot & purple carrots velvety soup with goat cheese
Ingredients for 6 serves:
- 3 beetroot chopped into small pieces
- 3 purple carrots
- 1 medium onion
- olive oil
- 1 lt chicken or beef stock
- fresh goat cheese
- salt & pepper
Method: Peel and chop onion, carrots and beetroots.
Heat the oil in a saucepan over medium – high heat. Add the onion & carrots , cook for 5′ or until onion is tender.
Add the beetroots and cook for 10′.
Add the chicken stock and bring to the boil partially covered for about 1 hour or until beetroot is tender. Season with salt and pepper
Trasfer the vegetables to a blender and process until smooth
Ladle soup into bowls and serve topped with goat cheese or feta . Sprinkle with chopped herbs (parsley , chives)
Purple foods are good for your heart , liver , kidneys , stomach , and immune system.