Feed Your Family For £20...In A Hurry! The Cookbook

Tomato, Beetroot & Chilli Soup

This was one of those happy accidents lol. I was making my tomato soup (recipe on the website) when I spied the pack of beetroot in the fridge and thought "oh, that needs using up....I wonder ?" and so I made a
nice discovery, because it did work. It's not a traditional Borscht by any means but its no less delicious. Its also an easy way to get more hidden veg into the children and adults because you can add any other veg you like such as peppers, blend it down completely and they will never know. I like it a little chunky so I add some of the chopped beetroot and grated carrot near the end of the cooking process....I think it looks nicer too. This is warming, filling and easy to make. I love the colour as it changes from bright red to deep burgundy.Its also easy to adapt to suit you and your families tastes. Dont like it spicy? Omit the chilli. Dont like the lentils? Leave them out too or swap for a potato to thicken the soup.Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x

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Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
 250 g Pkt of cooked Beetroot
 400 g Tin of Tomatoes
 1 Onion
 4 Carrots
 50 g Lentils (optional)
 2 Garlic cloves
 ½ tsp Chilli flakes
 ¼ tsp Mixed herbs
 2 tbsp Balsamic vinegar
 2 tsp Sugar
 800 ml Chicken stock
 1 pinch S&P
 1 tsp Oil
 2 Spring onions to garnish
1

Prep :-
Slice the Onion
Dice or grate the Carrots
Dice the Beetroot (wear gloves)
Chop the Garlic
Slice the Spring onion.

2

In a pan heat the oil on a medium heat. Add the onion and fry till soft but not coloured.

3

Add the tin of tomatoes - you can also add some mixed peppers if you like.

4

Add the Garlic, Herbs, Sugar, Chilli flakes, S&P and stir through.

5

Add the carrots,lentils and chicken stock. Increase the heat till boiling then lower to a simmer . Simmer for 30mns or until the carrots are soft.

6

Add 3/4 of the chopped beetroot and the balsamic vinegar. Continue to simmer for 10 mns

7

Take off the heat and use a stick blender to blend until smooth. Return to the heat and add the remaining beetroot and a little grated carrot.

8

Taste and adjust the seasoning if needed-I added a pinch more of chilli

9

Serve hot with a garnish of Spring onions

10

Serve on its own or with a sandwich/baguette and a handful of crisps

11

Easy swaps :-
Cooked beetroot for raw.
Tinned tomatoes for fresh.
Chilli flakes for raw.
Garlic cloves for granules.
Oil for Butter

Ingredients

 250 g Pkt of cooked Beetroot
 400 g Tin of Tomatoes
 1 Onion
 4 Carrots
 50 g Lentils (optional)
 2 Garlic cloves
 ½ tsp Chilli flakes
 ¼ tsp Mixed herbs
 2 tbsp Balsamic vinegar
 2 tsp Sugar
 800 ml Chicken stock
 1 pinch S&P
 1 tsp Oil
 2 Spring onions to garnish

Directions

1

Prep :-
Slice the Onion
Dice or grate the Carrots
Dice the Beetroot (wear gloves)
Chop the Garlic
Slice the Spring onion.

2

In a pan heat the oil on a medium heat. Add the onion and fry till soft but not coloured.

3

Add the tin of tomatoes - you can also add some mixed peppers if you like.

4

Add the Garlic, Herbs, Sugar, Chilli flakes, S&P and stir through.

5

Add the carrots,lentils and chicken stock. Increase the heat till boiling then lower to a simmer . Simmer for 30mns or until the carrots are soft.

6

Add 3/4 of the chopped beetroot and the balsamic vinegar. Continue to simmer for 10 mns

7

Take off the heat and use a stick blender to blend until smooth. Return to the heat and add the remaining beetroot and a little grated carrot.

8

Taste and adjust the seasoning if needed-I added a pinch more of chilli

9

Serve hot with a garnish of Spring onions

10

Serve on its own or with a sandwich/baguette and a handful of crisps

11

Easy swaps :-
Cooked beetroot for raw.
Tinned tomatoes for fresh.
Chilli flakes for raw.
Garlic cloves for granules.
Oil for Butter

Tomato, Beetroot & Chilli Soup

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