A warming soup. It was very good today with the rainy weather.
Extra supplies needed: a masher
For 3 bowls:
– 300g carrot
– 200g red beetroot
– 100g chard
– 1 red onion
– 130g tomato cubes, drained weight
– 1/2 by 2cm ginger
– 1 stock cube
– olive oil
Peel the onion, ginger and beetroots. Shred the onion and ginger. Cut the carrots and beetroots into parts.
Sauté the onions in olive oil on low fire for around 3 minutes. Add the ginger and sauté for another 2 minutes. Add the carrot and the beetroot and fry on a somewhat higher fire another 3 minutes while stirring every now and then.
Add the tomato cubes and the stock cube with around 0,6 litre water. You can add some more water later if needed if the soup is too thick. Cook the soup for around 30 minutes with the lid on the pan until the vegetables are soft. You can mash already a little in between. Then the vegetables will be done more quick.
Shred the chard. Fry the chard on low fire without oil for 5 minutes.
Mash the soup when the vegetables are soft enough. Garnish the soup bowls with the chard.
