So I started my Christmas shopping ! A couple presents done. And I found all the ornaments I need for my paint night Christmas party (becoming a yearly tradition).
Now, on this snowy and chilly Saturday afternoon the stove is hot and my soup is bubbling !
This gorgeous carrot and beet soup is the perfect way to warm up on a below seasonal November day !
You need :
4 carrots ( 3 cups )
8 small beets ( 3 cups )
1 cup fresh parsley
1 white onion
4 cloves or garlic
2 chicken stock cubes
Salt and pepper
8 cups of water
3 tbsp Worcestershire
1 tsp coriander
Feta cheese for topping
Do this:
Bring your water to a boil and dissolve the chicken ( or vegetable ) stock cube.
Add in chopped parsley , coriander, onion and garlic. Boil for 10 min.
Peel and chop beets and carrots. Add to soup.
Add in salt, pepper and Worcestershire.
Boil for 45 minutes or until the beets and carrots are soft.
Blend well! I use a hand blender. A stand up blender works too. Don’t over fill ! I’ve had this explode before. FYI- cleaning up puréed beets from the ceiling is not fun.
Top with some feta and enjoy.
For a bolder taste bake the carrots, beets and onion in olive oil before blending.
Can’t wait for more snow followed by cozy afternoons.
If you try this recipe let me know !
Rachel
RACHEL SCHOUTSEN 