Beetroots red pepper and mustard soup
- 4 small precooked beetroots
- 1 big red sweet pepper
- A hand full of fresh coriander
- 1 small red onion
- 1 tea spoon wholegrain mustard
- Mustard oil
Peel the outer layer of the beetroots, rinse and roughly chop. Do the same for the onion, cut the sweet pepper and the coriander. Rinse all and place in a deep pan with 1L water or stock. I did mine just with water and salt to keep it simple.
To gauge that the soup is ready, taste the hardest to cook vegetable in the pot. Here it would have been the beet if they were not precooked. So, I tasted the onion quarters and sweet pepper.
Adjust the seasoning, take away from the hob and using a hand blender. Liquidise the soup to your liking.
I like my soup with bits in it and others prefer theirs smooth.
Serve with croutons or… potato wedges on a skewer.
See original recipe on my vegan blog here