Red beetroot soup with fresh goat cheese
This colourful soup is incredibly quick and simple to prepare, but the flavour (and look) is almost restaurant-like, and everyone will ask you for the recipe!
1 celery stick with leaves
1 l light vegetable stock
one pack LeaderBrand beetroot
fresh goat cheese to serve
freshly ground pepper (optional)
Serves 4 - Gluten free - Vegetarian
Put the celery stick (cut), half a onion and half a carrot in a pot with the vegetable stock and simmer until the carrot is almost soft (about 10 minutes from boiling point). Add one pack LeaderBrand beetroot and simmer for 5 more minutes, then turn the heat off and let the vegetables and stock cool down until lukewarm. Blend the soup in a blender and pour back into the pot, heat gently and dish. Top with a broken-up slice of fresh goat cheese, adding freshly ground pepper if desired.
I am entering this recipe into the LeaderBrand ready-to-serve beetroot special competition, dedicated purely to the taste and versatility of one of New Zealand’s favourite vegetables.