Sunday, 26 September 2010

Beetroot and squash soup with red bean mash

When this blog started, the first couple of posts were of beetroot-based recipes, as Rachel had just gone to the market and brought back a lot of beetroot. This is once again the case, so here's some delicious squash and beetroot soup:

Recipe (serves 2)

  • 2 small squashes/pumpkins
  • 2 beetroots
  • olive oil
  • a stock cube
  • garlic paste, salt, a bit of cayenne pepper, and lots of cumin
Peel, de-core and cube the squashes and cube the beetroots. Put into pan with a generous amount of olive oil, some garlic paste, and the spices. Gently fry for 5-10 minutes. Then add the stock and enough boiling water to cover the vegetables. Simmer, occasionally stirring, for half an hour. The squashes will have dissolved, the beetroots softened, and the soup become thick, red, and creamy.

To go along with this, Rachel made a bean mash consisting of chopped spring onions, mashed kidney beans, lemon juice, tahini and pepper:

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