Beetroot soup with mini chive scones
- 2 tablespoons olive oil
- 2 red onions, chopped
- 2 cloves garlic, crushed
- 1 litre reduced-salt vegetable stock
- 800g beetrootbeetsX, scrubbed, roughly chopped
- 1 tablespoon hot English mustard
- 3 fresh thyme sprigs
- 1 small pear, cored, chopped
- ½ cup reduced-fat Greek-style yoghurt
- 1 tablespoon finely chopped fresh chives
- Mini chive scones
- 1 cup self-raising flour
- ¾ cup wholemeal self-raising flour
- 30g reduced-fat table spread
- ²⁄³ cup skim milk
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon dried mixed herbs
- 2 tablespoons grated parmesan
1 Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 8 minutes or until softened. Add stock, 2 cups water, beetroot, mustard, thyme and pear to pan. Bring to the boil, then reduce heat to low and simmer, covered, for 50 minutes or until veg is very tender.
2 Meanwhile, to make mini chive scones, preheat oven to 200°C. Line a large baking tray with baking paper. Combine both flours in a large mixing bowl and, using clean hands, rub spread into flour until mixture resembles breadcrumbs. Make a well in centre, then pour in milk. Add chives and dried mixed herbs. Using a flat-bladed knife, stir well until mixture almost comes together.
3 Turn dough out onto a lightly floured surface and knead for 5 minutes. Roll out until 3cm thick. Using a 3.5cm round pastry cutter, cut out scones. Press together leftover dough and re-roll to make 20 scones in total. Place rounds on prepared tray, sprinkle with cheese and bake for 12 minutes or until just golden and hollow when tapped on top.
4 Using a stick blender, puree soup until smooth and combined. Season with freshly ground black pepper. Divide soup among four bowls. Top with yoghurt and chives, then serve with scones.
Beetroot is a root vegetable with a hearty, earthy flavour, so adding pear to the soup helps to lighten and sweeten it.
3 reasons to love beetroot
- The vibrant purple colour comes from antioxidants called betalains, which may be anti-inflammatory.
- Studies indicate the nitrate in beetroot juice can help to lower high blood pressure.
- You can roast them and toss through salads or blend into soups and dips. Yum!
Nutrition Info (per serve)
Total fat 12.8g
–Saturated fat 3.5g
Dietary fibre 9.8g
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