Beetroot & rosemary soup

I’ve always thought of Autumn as a season of new beginnings, a time to make the point of what’s happened so far, whilst thinking about what’s to come.


During this time, more than ever, I feel like remaining calm and present, listening to the silence around, slowing down, looking into my deeper soul and nourishing my thoughts and body with comforting food.


And when it comes to food, a warm soup will always be the perfect hug on a cold and gloomy day.




INGREDIENTS:

1 small squash

2 sweet potatoes

2 potatoes

3 carrots

1 onion

1 garlic clove

2 beetroots

Salt & pepper to taste

Rosemary

200ml plant-based cream






INSTRUCTIONS:

Steam all the vegetables together. Once ready, blend along with some of the cooking water, 150ml of the cream and season with salt, pepper and fresh herbs.


Serve warm, topping with a couple of tablespoons of cream and croutons.


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