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21 Jan, 2014

Beetroot and butternut soup

My brother has a restaurant in the Isles of Scilly and when I went to visit him, on a very blustery cold weekend, he served me the most delicious bright red beetroot soup. It warmed me up a treat.



1 onion, diced
1 thumb sized piece of ginger, grated
2 clove of garlic, finely diced
2 beetroot, peeled and diced
1 butternut squash, peeled, de-seeded and diced
1 tsp. paprika
½ tsp. ground coriander
½ tsp. ground cumin
1 tbsp. soya yogurt
1 tbsp. finely chopped coriander


To Make:

Firstly place the beetroot, butternut squash and garlic on a baking tray, drizzle with olive oil and roast in for 10 minutes in the oven at 180 degrees. Now fry the onion in a little oil and cook for 10 minutes. Then add the garlic and ginger and cook for a further 3 minutes. Add the ground coriander, cumin and paprika along with 1 ½ pints of water, bring to the boil. Then add the roasted beetroot, squash and garlic and simmer for 10 minutes. Place all the ingredients in a blender and blitz for 2 minutes. Garnish with a dollop of soya yogurt and coriander.

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