This soup is light yet filling (especially with the salad on the side), somehow perfect for both summer and winter. It can be eaten hot or cold, is easier to make than you might think, and is in no way bad for you. Guilt free. The entire meal is low in both carbs and fat, plus you're definitely getting a good portion of your five a day.
The salad was bursting with flavour. Next time, I think I'll try adding cashew nuts to give it some extra crunchiness - yum.
To make the soup, you'll need:
Four to six medium sized beetroots
1 can chopped tomatoes, or 4-5 large tomatoes
1 finely chopped onion
1 clove garlic
Seasoning to taste (salt, pepper)
Heat the garlic and onion in a pot with some olive oil. Meanwhile, blend the chopped beetroot and tomatoes in a blender. Some recipes say to bake and then sieve the tomatoes first, but we just threw the whole lot in there and it was taaaasty. It's up to you which method you prefer. Add the blended vegetables to the pot and simmer. Season to taste and serve up.
Optional: Top with a dollop of greek yoghurt, quark, goat's cheese or crumbly feta.
If you have any leftovers, the soup tastes just as great cold.
To make the salad, you'll need:
Fresh, chopped coriander
1 or 2 boiled eggs (I like mine soft to medium), chopped
A drained can of cooked kidney beans
A drained can of tuna
You might consider adding sweetcorn (I wish I'd had some in the house!)
A squeeze of lime drizzled over the top