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.
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