Soup heroes
“ Roasting the squash in the skin adds caramelised flavour ”
BEETROOT SOUP WITH AVOCADO TOAST
Cook’s tip: “Using Woolies’ marinated beetroot saves time and boosts flavour. And using store-bought tahini is perfectly acceptable.”
Serves 4 EASY
GREAT VALUE
Preparation: 20 minutes Cooking: 45 minutes
olive oil 2 T
large red onion 1, chopped
garlic 3 cloves, crushed
red chilli 1, seeded
large sweet potatoes 2, peeled and finely diced
Woolworths cooked beetroot
in vinaigrette 2 x 240 g tubs
Woolworths organic beef stock 1 x 500 ml carton
Woolworths miso paste 1 T
sea salt and freshly ground black pepper, to taste
Woolworths buckwheat-and-cranberry
sprinkle 40 g, for serving
plain yoghurt, for serving
avocado on toast, for serving
For the black sesame tahini:
black sesame seeds 70 g
vegetable oil 1/3 cup
Fry the onion, garlic and chilli in Stir in the miso paste and blend until smooth. Season to taste. To make the black sesame tahini, lightly toast the sesame seeds in a pan. Blend the toasted sesame seeds and oil until smooth. Add more oil if the mixture is too thick. Serve the soup with a drizzle of black tahini, yoghurt and the buckwheat-and-cranberry sprinkle with the avocado toast on the side.
