Soup season, I love you.
This particularly vibrant number makes a silky smooth bowl of delightedness to brighten up those greyer days that call for a little more ‘shoosh’. Go all out and make a batch, it’ll no doubt spice up your desk lunch for a few days. In fact, it was quite the talking point in our office: ”Are you eating a bowl of ketchup?” was my favourite feedback. I’ll admit, the colour is similar to that of a Heinz bottle, but I can assure you the taste is far more earthy and… hmm… beetroot-y? I’m not really selling this, am I?
Look, I haven’t tried dunking chips in it – if you do, you’ll have to let me know how that goes for you.
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 1 tbsp olive oil
- 2 large sweet potatoes, peeled and cubed
- 2 large carrots, peeled and cubed
- 2 fresh beets, peeled and cubed
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 500ml veg stock
- splash of tamari (or soy sauce)
- salt and pepper to taste
- Fry off the onion on low heat, then add the garlic, cumin seeds and coriander - cook for another minute.
- Add in all the chopped veg and give everything a good stir. Pour in the stock, adding more water if needed so all the veg is covered. Add a slosh of tamari, plenty of salt and pepper and bring to the boil before simmering for about 40 minutes, until the veg is tender.
- Transfer to a blender or use a hand blender, whizzing up till smooth. Serve with stuff you like on toast, or chips if you think it's as good as ketchup.