Ingredients
- ½ large onion – peeled and diced
- 3 cloves garlic – peeled and crushed
- 1 bunch baby beets with tops (Janefield Hydroponics)
- 2 tablespoons coconut oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon cumin seeds
- 3 cups vegetable stock
- ½ Tablespoon balsamic vinegar
- Aged Airedale Sourdough
- 1 loaf Pane maggia sour dough (Beano’s Bakery)
- 1 wedge Aged Airedale or goats chevre (Whitestone Cheese
- Sprig fresh thyme
- Drizzle extra virgin olive oil
Tags
Vegetarian
Whole Beetroot Soup
Method
- Place onion and garlic in a medium sized pot with the coconut oil, salt and pepper and cook on a medium heat until translucent
- Remove the stems and leaves off the baby beets and set aside
- Peel the baby beetroot and cut into quarters
- Add the beetroot and cumin seeds to the pot and continue to cook it out
- Slice the leaves and stems and add to the pot
- Cook out until the greens are well wilted and the beets beginning to soften, then add the stock and vinegar
- Cook until the beets are soft and blend with a stick blender
- Taste and season
- Serve with aged airedale cheese or goats chevre sour dough (recipe follows)
- Aged Airedale Sourdough Preheat the oven to 180 degrees celsius
- Slice bread into 1cm thick slices
- Slice Aged Airedale or goats chevre and place on top of the bread
- Toast on a baking tray in the oven until toast is crunchy and cheese is melted
- Drizzle with olive oil and top with a few of the thyme leaves
