Spring seemed to arrive just as we set out the table for the year’s first Soup Saturday!
Many thanks to all our existing customers and supporters for popping by to say hello, to the team who prepared the soup and bread for samples and to our community engagement volunteers spent the morning chatting to passers-by. Read more
Welcome to this month’s ‘Diary of a Veg-Nerd’!
They’re not all purple-red and they don’t just come pickled in a jar!
Nutritionally, beetroots aren’t that special for any one particular vitamin source. They have two main components; above ground leafy bits and below ground rooty round thing. The leaves are a great source of iron and B vitamins – as is the case with many green leafy things. The root is notably a good low calorie (100g=43 calories) fibre (100g = 11% of a ladies daily intake) packed food. But they also pack a fair whack of vitamins C, B6, magnesium and potassium. Read more
This bright red soup is popular around Eastern Europe, and is an excellent way to use up beets of any kind. This version uses tinned tomatoes but you can also make it with shredded red cabbage and grated carrot, depending on what you have to use up. You can also swap the butter for vegetable oil, and use unsweetened dairy-free yoghurt to make a vegan version.
Adapted by Chelsea from A Soup for Every Day, New Covent Garden Food Co.
Serves 4