Velvet beetroot soup recipe

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  • Prep time

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  • Prep time

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  • 4

  • Prep time

    undefined 25'

  • Prep time

    undefined 30'

  • Prep time

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  • Prep time

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A sweet, velvety, utterly charming beetroot soup with aronia berry.

A remedy in a pot

There are few things as medicinal for us as making up a big pot of soup on a lazy, grey Sunday and enjoying it all the week through. Work lunches, a girlfriend coming to catch up over a bottle of red, a cosy evening in with an old movie and some dark chocolate… there are few occasions that aren’t ripened and made special by the perfect bowl of soup. If you are disciplined, you could even pop a container of soup into the freezer for times when you are too shattered to cook but those frayed nerves could really use some comfort. We’re nearly always too greedy to do that with our homemade soup, though. I suspect that the combination of beets and aronia berries was particularly created in heaven. Why in the world did it take us so long to discover it? We sure plan on making up for lost time though, with this delicious beetroot and aronia berries smoothie recipe up our sleeve as well. Both ingredients have an innate sweetness to them that is complemented further when they unite. The root vegetables in this beetroot soup – the parsnips and potatoes – as well as the cauliflower create a velvety texture that is deeply soothing. Leek, lemon, and caraway seeds add that essential bite, and we just can’t resist coconut milk. It makes everything it’s added to richly indulgent.   

 

The tinsel

We are newly infatuated with topping our beetroot soup. From Italian gremolata to Mexican tortilla chips, avocado, and cilantro and French rouille, the right garnishes for soup can elevate a perfectly nourishing bowl to an elegant, complex dish. Similarly, in this recipe we’ve chosen to accentuate the earthy kindliness of the beetroot soup with a simple mushroom mixture. All in all – a winning mix of flavours and consistencies! Above all, taste comes first. However, if health benefits follow closely behind, then you’ve designed a triumphant creature.

Aronia berries

Erbology Organic Aronia Powder is crafted purely from aronia berries and is hued a beautiful purple. Most of us know by now how essential fibre is for overall wellbeing, and just a tablespoon of aronia powder will satisfy nearly half of your daily fibre requirements and assist with digestion, bowel regularity, overall weight maintenance, and cholesterol. Furthermore, the colour is thanks to anthocyanins, which help to reduce inflammation in human cells.(1)(2)(3)      The overall nutritional quality of the fruit can also be highly attributed to its polyphenols or phenolic compounds. Certainly, research has supported the ability of polyphenols to protect the body from cellular damage caused by carcinogens found in alcohol.(4) To sum up, this is all very handy if you have indeed decided to enjoy beet and aronia berries soup with that bottle of wine! In turn, phenolic compounds help to remove toxic substances and improve the elasticity of blood vessels, among other beneficial effects.(5)(6)(7)   Oh go on then, why don’t you be extra nice to your taste buds and your body with this pot of soup…

Beetroot soup

  • 2 tbsp grape seed oil
  • 3 medium beetroots
  • ¼ leek stalk
  • 2 medium parsnips
  • 1 large potato
  • 1 large celery stalk
  • 2 small whole cauliflowers
  • 1 cup coconut milk
  • 1 tbsp lemon juice
  • Pinch of sea salt
  • Pinch of freshly ground black pepper
  • ½ tsp caraway seeds
  • 6 ⅓ cups water
  • 2 tsp Erbology Organic Aronia Berry Powder

 

Mushroom topping:

Beetroot soup

  1. First, preheat oven to 177º C (350º F).
  2. Then wash the beets and leave the peels on when you wrap them in foil. Bake for 25-30 minutes.
  3. While the beets are cooking, wash and chop the cauliflower, parsnip, potato, and leek.
  4. Heat up a deep pan with oil and add the chopped leek. Once soft, add the rest of the chopped veggies and cook for 5 minutes.
  5. Pour the water over your cooked veggies, bringing them to a boil. Reduce heat and continue to cook until all veggies are soft.
  6. Then, check the beets. They are ready when you can easily stick a fork into them. Take them out of the oven and carefully peel off the skin.
  7. Strain the water from the veggies, saving 4 cups of stock.
  8. Put the beets and veggies in a blender with the caraway seeds, lemon juice, aronia berry powder and coconut milk. Blend well.
  9. Finally, adjust the consistency with stock. I prefer mine thicker!

Mushroom topping:

  1. Wash and cut the mushrooms into thin slices.
  2. Heat up the oil in a pan and sauté the mushrooms until brown.
  3. Add the finely chopped garlic, a splash of lemon and salt.
  4. In conclusion, top your soup with the mushrooms and add a drizzle of Erbology Apricot Kernel Oil for a nice fruity touch!
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