members recipes

This version of the soup is fairly rustic with chunks of vegetables in the bowl for you to enjoy. If you prefer, a crystal clear version can be made by puréeing all the vegetables at the start before adding to the stock, and filtering through a muslin cloth at the end.

Ingredients
2 Litres of Chicken stock (fresh or from cube)

10 medium size Beetroots (cooked, peeled and diced; you can use pre-packed beetroot for ease)

2 Carrots – diced

2 Parsnips – diced

1/2 Celery stick – diced

1/4 Leek – cut in half lengthways

1/4 Onion, diced

Marjoram, finely chopped (you can use dried)

Bay Leaf

2 Allspice Berries

Spirit Vinegar, to taste

Salt & Pepper, to taste

Method
1. Heat chicken stock in a large pot.
2. Place all vegetables, bay leaf and allspice into the stock. Bring to a boil, then reduce to a simmer until vegetables are soft (20 minutes approximately)
3. Dice beetroots and place into the stock, making sure to add any leftover juice (don’t waste any – this really helps the colour)
4. Add spirit vinegar – start with 1tbsp or so, this will prevent the colour from dulling, as well as giving a traditional sour flavour.
5. Heat until beetroot is soft; add the marjoram about 5 minutes before finished. Add salt & pepper to taste, along with more vinegar if needed.
6. Ladle in bowls while hot and enjoy