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
1 Fry the onion, garlic and chilli in the olive oil in a saucepan for 10 minutes. Add the sweet potato, beetroot and stock. Bring to the boil, then simmer until the sweet potato is tender, about 30 minutes.
2 Stir in the miso paste and blend until smooth. Season to taste.
3 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.
هذه القصة مأخوذة من طبعة May 2020 من Woolworths TASTE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة May 2020 من Woolworths TASTE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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