BEETROOT SOUP WITH HIBISCUS Beetroot in a burger is quintessentially Australian, but there are a lot more tasty uses for this root crop beyond that. Vibrantly red and extraordinarily nutritious, the humble beetroot is perfect raw or cooked, and added to anything from salads to roasts or juices. You can also harness its intensely vivid colour by turning it into a delicious beetroot soup enhanced with hibiscus. Beetroot gets its deep colouring from betacyanin, a pigment that is believed to help heart health. The vegetable also contains vitamin C, iron, folate, magnesium, and a load of fibre. So this soup is packed with nutrients – while also being a colourful and delicious addition to your repertoire of dishes. EQUIPMENT • Le Creuset Signature Round Casserole • Food processor or stick blender • Peeler • Vegetable knife • Chopping board • Measuring spoons
INGREDIENTS • 1kg uncooked purple beetroot • 5 banana shallots • 2 cloves of garlic • 1 bulb of fennel • 4 tbsp of rapeseed oil • Salt and pepper to taste • Vegetable stock, homemade or store bought, enough to cover the vegetables • Dried hibiscus flowers to garnish • Crème fraîche to serve INSTRUCTIONS 1. Peel and slice the beetroot, shallots, garlic, and fennel. Add the rapeseed oil to the casserole and heat gently. Add the vegetables and garlic, and allow to sweat over a low heat until softened. 2. Cover the vegetables with enough vegetable stock and add 2 teaspoons of dried hibiscus flowers. (Alternatively, you can replace hibiscus flowers with fresh or dried marjoram or thyme.) Bring to the boil then simmer until the vegetables are cooked. Allow to cool a little then use a food processor or stick blender to blend it into a smooth consistency. Season to taste. 3. Serve with dried hibiscus flowers and a dollop of crème fraîche. Recipe by Le Creuset, supplied by Kitchen Warehouse.
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