Add the beetroot and cook for two minutes ... Just before serving, put the soup and coconut milk into a food processor and blend until smooth (don't do this in advance or the colour will turn ...

Put the beetroot into cold water, and simmer covered for anything from 20 minutes to 2 hours depending on the size and age. Meanwhile chop the onions, sweat carefully and gently in the butter ...

9. Strain the puree into the same non-stick pan. 10. Add lemon juice and mix well. 11. Pour the beetroot mixture in individual square glasses, garnish with parsley sprigs, sprinkle some chilli flakes ...

Here is the recipe for making Big Cook Little Cook's Cauldron Soup with Wizard Wands. Put the beetroot, carrot chunks, onion and garlic into a roasting pan. Drizzle with olive oil, making sure to ...

Looking for a hearty, warming soup to batch cook for midweek lunches? Look no further – this beetroot number from MOB Kitchen is packed with antioxidants and energy-boosting nutrients.

Put 500g peeled raw medium-sized red ... To serve, pile the shredded beetroot in the centre of warmed soup bowls, carefully ladle in the hot broth and add the dumplings. You can serve sour cream ...

Add the green chillies, lemongrass and lime leaves. Mix well. Let the soup simmer for about 10 minutes. 7. Put it in a blender and blend. Add some cream and fresh herbs to garnish.

The good news for us is that it tastes great too - especially in this really easy soup! Prepare the beetroot by peeling and cutting into 1 cm cubes In a large, lidded pan, over a medium heat ...

Peel and grate the beetroot and add to the pot, along with kaffir lime or bay leaves, and cook a further 5 minutes. Add stock, a little orange zest and pepper. Simmer the soup for about 20 minutes ...