Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 28

Centuries ago, beetroot (beet) was grown for its leaves and not for the root. It was used to cure all sorts of ills. Most people throw away the leaves now, but they are a perfectly good substitute for spinach. This soup freezes well.

Serves 6

3 large fresh beetroots (beets), cooked in boiling water until tender, about 40 minutes, or 2 x 200g/7oz packets organic, cooked, whole beetroots (beets) (not in vinegar)

1 tablespoon cold pressed extra virgin olive oil

1 large onion, chopped

150g/5oz cranberries, fresh or frozen, or when out of season 40g/⅓ cup dried cranberries

Pinch of ground cloves

Pinch of grated nutmeg

Pinch of cayenne pepper

Freshly ground black pepper

2 teaspoons allergy-free vegetable bouillon powder

1 litre/4 cups cranberry juice (Ocean Spray or similar)

Finely grated rind and juice of ½ an unwaxed orange

6 teaspoons half-fat crème fraîche or dairy-free Sour Supreme (see here for stockist) for serving

15g/½oz chopped coriander (cilantro) leaves for serving

If using fresh beetroots (beets), top and tail them and peel them once they have cooled down. Discard the skins, stalks and the cooking liquid. Quarter either the fresh or the prepared beetroots (beets). Cook the beetroots (beets) and onion with the oil in a pan over medium heat for about 5 minutes. Stir frequently to prevent the vegetables sticking to the pan.

Add the cranberries, spices, bouillon powder and cranberry juice, bring to the boil and then reduce the heat slightly and simmer it for about 30 minutes. When the onions are soft, remove the pan from the heat, add both the orange rind and juice and adjust the seasoning with the pepper.

Once the soup is cool, purée until smooth in a blender, return to the pan and reheat. Serve hot with a spoonful of crème fraîche or Sour Supreme and a sprinkling of coriander (cilantro) in each bowl.