This is a real earthy, winter soup and has a wonderful colour! I do use chilli in a lot of the dishes I create, but resisted the temptation with this soup, so the flavours are quite delicate, but if you want to “hot” it up a bit, add a teaspoon of dried chilli flakes to the first frying step.
Use vegetable stock to make this soup vegetarian or chicken stock if you prefer.
If you don’t have celery herb, just chop a little bit of celery (stalk and leaves) and add in the first frying stage.
Beetroot & Carrot Soup (with Apples & Paneer)
3 tablespoons olive oil
2 onions (chopped)
3 cloves garlic (crushed)
Few sprigs rosemary (chopped)
2 apples (peeled, cored & chopped)
2 beetroot (peeled and chopped)
3 carrots (chopped)
300 mls stock
1 teaspoon each freshly ground salt & pepper
400 ml coconut cream
Few sprigs celery herb (chopped + leaves to garnish)
250 ml paneer (cut into cub)
4 tablespoons balsamic vinegar (+ extra for garnish)
Heat oil in a large saucepan and gently fry onion, garlic and rosemary until translucent (about 10 minutes).
Add apples, beetroot and carrot to pot and continue to fry gently for a further 15 minutes.
Add stock, salt and pepper and simmer until vegetables are soft (15-20 minutes).
Use a stick blender (or transfer to a food processor) and blend until a smooth puree.
Add coconut cream and celery herb and blend through.
Lastly add the paneer and stir through to heat.
Serve with a grinding of salt & pepper and a drizzle of balsamic vinegar.