Beet & Tomato Soup

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beetroot & tomato soup

Beet & Tomato Soup

Beets are one of my all time favourite vegetables. I just can’t get enough. And while I do prefer the flavour of home roasted beets, I keep canned beets in the pantry for beet emergencies! I like the flavour of beets canned or bottled in beet juice rather than vinegar – it completely changes the flavour and makes them much more approachable.

Enough for 2:
1 jar tomato pasta sauce (400g / 14oz)
1 can baby beets (440g / 15oz), drained
2 teaspoons ground cumin or coriander
6-8 tablespoons almond butter

1. Place tomato sauce (marinara sauce), half a jar of water, beets and cumin or coriander in a medium saucepan and bring to a simmer.

2. Remove from the heat and puree with a stick blender or food processor.

3. Return to the heat and stir in almond butter. Bring back to a simmer taste and season. If it is too tart, add more almond butter or a little sugar to soften the acidity.

Prepare Ahead?

You could easily prepare this a few days in advance and keep in the fridge.

Leftover Potential

Will keep in the fridge for a week or so.

Variations

carnivore – serve with some finely sliced salami.

no cumin?
– use ground coriander or leave it unspiced.

fresh
– to make from scratch roast a large bunch of beets until tender then allow them to cool and use as per the recipe. You may need to season the soup with a little wine vinegar or balsamic to make up for the fact that fresh beets don’t have the added acid of canned beets.

nut-free – Replace almond butter with fresh cream or soured cream.

Problem Solving Guide

too tart or acidic – canned beets can be strong. Add a little sugar or some more almond butter or cream to balance out the tartness.

too thick
– add in more water and bring back to a simmer.

no tomato sauce – replace with canned tomatoes.

no almond butter?
– replace with fresh cream or tahini (ground sesame seeds) or cashew butter.

Serving Suggestions

Brilliant on its own. Also lovely with a little natural yoghurt or some goats cheese.

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