Lunch with Juju

A journey through food in Kenya following fresh produce from farm to fork, scrumptious ingredients that make up delicious meals, and healthy options for those who love food and the kitchen!

pure pink goodness: beetroot soup

Beetroot soup is a favourite way to enjoy the goodies within this ugly little vegetable which gets little to no recognition for all it's nutritional value, not to mention flavour. An enjoyable eating experience starts with your eyes telling your palate that it's in for a mouthwatering treat. Which gets your mouth, literally, watering. Being one who is easily led by colour, the intense pink of beetroot soup is most definitely eye-candy, and making it couldn't be easier. 

To start with, I've got my #thinkeatsave hat on, a leftover (pun intended) from the Waste Dinner I had in February (read about it here). We've had delicious roast chicken for dinner the night before, and what better way to create a tasty foundation for my beetroot soup than to make homemade chicken stock from the carcass. This is very much on-trend, for those dedicated followers of fashion. With the GED (Global Economic Downturn) everyone's all about nose-to-tail cooking. So get the carcass, put it in some cold water (enough to cover it), add an onion spiked with cloves, a carrot, some celery, and bring it all to a gentle simmer for an hour or so, or until you feel you've got the flavour out of the bones. 

Chicken stock can be used in any soup you like, but I'm going to tell you about using it in Beetroot Soup...

Ingredients
1 litre chicken stock
2 beetroots
1 onion
Salt & Pepper
Creamy milk (optional)
Sour cream & chives (optional)

Start by cooking your beetroot (you can either boil or bake) for 1 - 2 hours depending on their size. They are cooked when you can insert a skewer with ease. Remove from the heat and wait for a few minutes until they have cooled sufficiently for you to handle them. If you have rubber gloves and don't want pink hands, this would be the time to don them, as you remove the skins off the beetroot, and chop into cubes.

Warm the chicken stock whilst you chop an onion. Throw the onion into a saucepan with some oil or butter, and gently cook until translucent (don't brown or burn!). Add the beetroot cubes for a couple of minutes, and then pour in the warmed stock. Allow to simmer for 5 - 10 minutes, remove from the heat and blend. My stick blender is one of my best kitchen friends, and does the job very well. You can add some creamy milk to the mixture (1 cup or so), but I chose to leave mine dairy-free. Add salt and pepper to taste.

To serve, spoon a dollop of sourcream in the middle and sprinkle on some cut chives.