Beetroot and Buckwheat Soup with Lemon Yoghurt Sauce
Trout and beetroot are a flavour match made in heaven, so for fish eaters, scatter over a handful of cooked flaked trout to serve.
The Good Stuff
Reap the health benefits of adding beetroot to your plant-based diet – it is packed with iron, which reduces the risk of anemia. Beetroot also contains silica, an important component needed for the body to use calcium efficiently. Its natural sweetness is good for sating sugar cravings.
|1 tbsp||light olive oil|
|1||onion, finely chopped|
|750g (1lb 10oz)||beetroot, trimmed and cut into small chunks|
|500ml (16fl oz)||vegetable stock|
|400g (14oz)||can chopped tomatoes|
|Salt and freshly ground black pepper|
|A handful||rosemary leaves|
|For the lemon yoghurt sauce:|
|250g (9oz)||soya yogurt or coconut yogurt|
|Juice of 1 lemon|
You will need: a food processor.
1. Rinse the buckwheat, than place in a medium saucepan and cover with 500ml (16fl oz) of boiling water. Cook for about 15 minutes until tender. Set aside.
2. Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for about 5 minutes, stirring frequently, until translucent. Then add the beetroot and stock. Bring the mixture to a simmer and cook for 30–40 minutes, until the beetroot is tender.
3. Add the tomatoes to the pan and cook for 2–3 minutes. Transfer the soup to a food processor and pulse until it reaches a smooth consistency. Season to taste, if needed. Pour the soup back into the pan and heat through over a low heat for 2–3 minutes. Remove from the heat.
4. For the sauce, place the ingredients in a bowl and mix to combine. Divide the soup between 4 bowls and top with the sauce. Then add equal quantities of the buckwheat, garnish with rosemary, and serve hot.