Full of veggies and packed with flavour, these bowls are comforting and nutritious choices for chilly nights.
PHOTOS COURTESY OF Adobe Stock
Full of veggies and packed with flavour, these bowls are comforting and nutritious choices for chilly nights.
PHOTOS COURTESY OF Adobe Stock
BEETROOT SOUP
Serves 4
– 1kg beetroot
– 450g carrots
– 8 shallots
– 2 garlic cloves
– 1 stick of celery
– 1 bay leaf
– 2tbsp caraway seeds
– Vegetable stock
Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.
Cover with vegetable stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about one hour or until the vegetables are tender. Remove the bay leaf and liquidise the soup until smooth, adding more vegetable stock as desired.
Pass the soup through a medium sieve.
Season with salt and freshly ground black pepper. Reheat gently, do not allow to boil, serve with sour cream and warm rolls.
FRENCH ONION SOUP
Serves 4
– 50g butter
– 1tbsp olive oil
– 1kg onions, halved and thinly sliced
– 1tsp sugar
– 4 garlic cloves, thinly sliced
– 2tbsp plain flour
– 250ml dry white wine
– 1.3l hot beef stock
– 4-8 slices baguette
– 140g Gruyère, finely grated
Melt the butter with the olive oil in a large pan.
Add the onions and fry with the lid on for 10 minutes until soft.
Sprinkle in the sugar and cook for 20 minutes, stirring frequently, until caramelised.
Add the garlic cloves for the final few minutes of the onions’ cooking time, then sprinkle in the plain flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot beef stock. Cover and simmer for 15 to 20 minutes.
To serve, turn on the grill, and toast the bread.
Ladle the soup into heatproof bowls.
Put a slice or two of toast on top of the bowls of soup, and pile on the Gruyère.
Grill until melted.