Beetroot and Herb Soup with Goat’s Cheese

This easy soup is a must try. You can make it in summer or winter and serve it either hot or cold. This soup is not only colourful and easy but loaded with benefits.

Beetroot: Contains magnesium, Iron and Vitamin A, B6 and C
Chives: Low in calories, high in vitamins and minerals
Mint: High antioxidant qualities
Goat’s Cheese: Is easy on the digestive system, good source of calcium, protein and vitamin A and K.

Preparation time: 15min
Cooking time: 45min

Ingredients
500g Beetroot bulbs
1 Bunch shopped Leeks
2 cups Chicken stock
1 handful chopped chives
1 handful mint leaves
1 cup cream OR Greek style yogurt
1 tbs butter
Salt and Pepper to taste
Garnish: 100g Goats’ cheese and micro herbs – Goat’s cheese is easy on the digestive system, good source of calcium, protein and vitamin A and K.

Method
Bring water to boil, add salt and beetroots. Boil for 30-45 min.
Rinse beetroots under cold water to remove the skin and cut into quaters.

In a large frying pan heat the butter and saute leeks until softened.
Add the chicken stock and simmer for 5 min.
Place beets, leeks, stock, herbs and cream/yogurt into a food processor and blend.
Season to taste.

Posted in Culinary.