The Big Gay Al's Food Adventures
I made a delicious spicy beetroot soup this evening. I’ve had a craving for some beetroot for a couple of days now and so grabbed a pack of pack of ready cooked (but not vinegared) beetroot.
In a pan I fried 1/2 a chopped onion in a little olive oil, added a teaspoon of garam masala and a little extra chilli. Then I added the 4 precooked beetroot chopped finely, fried lightly and then added about a pint of vegetable stock. After simmering for about 20 minutes, I blended the soup until smooth and adjusted the seasoning with a little more chilli and some honey.
It was delicious served with a honey and sunflower seed bread – even Andrew enjoyed it and he doesn’t like beetroot!