I used to really not like yoga at all. I tried it a couple of times years ago but just couldn’t understand what the fuss was all about – for me to feel like I’ve exercised, it needed to be high impact and make me sweat like a drug mule standing in a customs line at the airport.
But recently something in me made me want to give it another shot. Partly because I’ve been feeling super inflexible lately and thought yoga might help but another part was just the urge to do it. So I did and now I am deeply in love with yoga. Like as deeply in love as I am with those momofuku cookies I made the other week. I’m one of those people whose mind races all hours of the day and night and I’ve found that after yoga I am so relaxed it’s ridiculous and I’ve been having the best sleeps ever.
Another thing I’ve been loving recently are the winter root vegetables and winter fruits. Normally I mourn the disappearance of the lovely summer stone fruits, mangoes, cherries, pineapple, watermelon but this year I’ve really embraced the different ways of using winter veg and fruit. I’ve become acquainted with the lovely quince, made a delicious celeriac remoulade and today I have a yummy roasted beetroot soup. I love beetroot, not only for the sweet earthy flavour but that ridiculous intense magenta colour. How can you not be happy when eating something that looks so vibrant and non-wintery! I will just give you a word of warning that I wish I had many years ago when I started drinking beetroot juice. Don’t freak out when your pee turns a pretty shade of pink, you’re not dying, you don’t need to start googling symptoms of pink pee, it’s all completely normal. Betanin which is the compound that makes beetroot red is not broken down in the body hence why it comes out looking the same when it went in. Now go forth and enjoy beetroot worry free…
Roast beetroot soup with a persian feta and walnut crouton
What you need:
- 4 beetroot
- 1 medium carrot, finely diced
- 1 onion, finely diced
- 1 celery stick, finely diced
- olive oil
- 2 garlic cloves
- 1L chicken stock or vegetable stock
- pinch or 2 of cayenne pepper
- sea salt to taste
- 4 slices of ciabatta or day old baguette
- 4 tbsp of persian feta
- handful of walnuts, toasted and roughly chopped
What to do:
Preheat the oven to 200C/400F
Wrap the beetroot in foil in a double layer to prevent leakage and place on baking tray and cook for 60-90 minutes, until tender and a knife can be easily inserted to the middle.
When the beetroots are cooked and are cool enough to handle, peel the skin and cut the beetroot into chunks
In a large pot, heat a tbsp of olive oil and sweat the onion, garlic, carrot and celery until tender. Pour in 1/2 the stock and simmer for about 15 mins.
Add the beetroot and cook for another 10 mins to 15 mins to allow for the flavours to develop.
Using a bamix or handheld blender, blitz the soup until smooth. You may now need to add more stock to reach the consistency of soup that you prefer. Add the cayenne pepper and feel free to add a little more if you like it a little spicier. Season to taste with salt.
Toast the slices of bread and then spread with the persian fetta and sprinkle with toasted walnuts.
Ladle the soup into the bowl and then place the crouton in the middle.