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
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
- Saute onions and garlic with salt and pepper in oil until onions are translucent.
- Add carrots, potaoes and beetroot, cover with lid and steam for 10 minutes.
- Add tomatoes and stock and bring to a boil.
- Simmer until vegies are cooked.
- Sit for 10 minutes before serving.
Opening Times
We're open -
Monday - Friday
9.30am to 5.30pm
Saturday
9am to 2pm
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.