Red beetroot soup with fresh goat cheese

 

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!

Ingredients:

1 celery stick with leaves

half onion

half carrot

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. 

The winner will receive a bumper prize pack containing 5x packs of the LeaderBrand ready-to-serve beetroot, 5x packs of ready-to-serve gourmet potatoes and 5x packs of ready-to-serve sweetcorn. On top of that, the winner will receive a $300 New World voucher and $200 worth of cooking equipment from Stevens. Two runners-up will receive smaller gift packs, containing the ready-to-serve produce and some other delicious surprise foodie treats.

Well, I hope to win so wish me good luck! And good luck to all other food bloggers taking part!

How to enter:

All you have to do is concoct a recipe that showcases New Zealand beetroot. It couldn’t be easier! You can email the link to  jennifer@saltandpepperpr.com or pop a link up on the LeaderBrand Facebook Page  

Entries will open 5pm on Friday 20 March and close 5pm on Monday 13 April 2015.

Photos and Recipes by Alessandra Zecchini ©