I bought a food processor in an attempt to add more veggies in my diet, especially raw ones and so far I’m doing great. One of the things I’m doing often these days is soups, most of them are ready in minutes. I add some veggies that I’m not very found of, like the carrot. The carrot and other similar veggies give a mild taste and they are easily overpowered by the others.

This is the first beetroot soup I’ve made and it turned out beautifully. It was ready in 5 minutes and it was delicious. The garlic is not overpowering and it gives the soup a lovely taste. I’ve served the soup with a bit of olive oil on top. Of course, you can switch to vegetable oil that has a mild flavour if you like. I’ve used the raw carrot, you can use boiled or roasted carrots if you prefer.

Because the ingredients are raw or pre-cooked, this means the soup is ready in less than 10 minutes.

Ingredients for 4 servings of Beetroot and garlic soup:

– 1 pack of cooked beetroot of 350g
– 2 cloves of garlic
– 1 carrot
– sea salt and pepper
– boiling water
– olive oil and sunflower seeds to serve

Put the beetroot with the carrot in the blender and the salt. Peel, wash and crush the garlic before adding it to the veggies, so the soup will not have any lumps of garlic in it.

Pour the boiling water over the vegetables. I prefer to add boiling water as I find the soup will boil more easily after is blended. Mix the soup until is smooth. Now you can add more boiling water to get it to the right consistency, and serve it, or you can follow the next step.

Transfer the soup in a pan and put it on the hob at medium heat. Pour more boiling water and stir it in. In a couple of minutes the soup will boil and is ready to serve.
This way the carrot is slightly raw, but this is the way I prefer it. Pour a splash of olive oil and sprinkle a few sunflower seeds on top, before serving.

Enjoy the beetroot and garlic soup.