This soup taste as good at it looks! It is a perfect warming and filling lunch or dinner for those ice cold winter days. And a great way to make the kids eat beetroot, a deep red, juicy vegetable, super-charged with powerful nutrients!
We got in touch with our friends over at the cool and cosy Scandinavian restaurant Fika, to ask if they could share their favourite recipe (easy and extremely tasty was the brief).
Hej Bianca, thank you so much for contacting us! We are really excited to be featured on your website. Please see below the recipe for a delicious soup that we love here at Fika.
Red Pepper and Beetroot Soup with Herbed Goat Cheese on Toast
Ingredients (serve 6)
250g of beetroot
350g of carrots
450g of red peppers
500g of onions
a bit of oil, bread of your choice, goat cheese and some herbs.
Method
Peel the beetroot and carrots, wash the peppers
Chop in small cubes
Lighly sauté the vegetables in oil
Add 2 litres of water and bring to boil
Simmer for about 25 min.
Blend in a blender/mixer until you reach the right texture. For extra smooth you can strain the soup
Serve with goat cheese on toast and sprinkled herbs.
If you didn’t already know, Fika London is a bar, kitchen and a Scandi hangout in trendy Brick Lane, Shoreditch. More here fikalondon.com
We can’t wait to try out this recipe. Thank you to the Fika Team and ‘God apetitt’!