Mums Beetroot Soup

Ingredients

½ cup Olive Oil
2 medium brown onions, finely chopped
2 clove garlic, thinly sliced
3 medium carrots, chopped (1cm)
4 medium potatoes, cubed
4 medium beetroots, cubed
1 can diced tomatoes
6-8 cups vegetable stock
1 teaspoon Celtic Sea Salt
1 teaspoon black pepper

Method

  1. Saute onions and garlic with salt and pepper in oil until onions are translucent.
  2. Add carrots, potaoes and beetroot, cover with lid and steam for 10 minutes.
  3. Add tomatoes and stock and bring to a boil.
  4. Simmer until vegies are cooked.
  5. Sit for 10 minutes before serving.
Download this recipe

Opening Times

We're open -

Monday - Friday
9am to 5.30pm

Saturday
9am to 4pm

Sunday & Public Holidays
Closed 

Organic Carrots

organic-carrots

In 2005, China was the largest producer of carrots and turnips, according to the FAO. China accounted for at least one third of the global output, followed by Russia and the United States.

In 2005, a poll of 2,000 people revealed that the carrot was Britain's third favourite culinary vegetable.