Last month I ordered organic veggie boxes from Laines organic biodynamic farm in Cuckfield. The beauty of this, is that you have no control over what you will find in your box which means getting creative in the kitchen. The added health benefits of course are that whatever you create is richer in nutrients than your supermarket veggies and largely pesticide free. This tasty, brightly coloured soup is bursting in health boosting nutrients and full of flavour. Perfect for the oncoming autumn/winter months.
Why are the veggies richer in nutrients than your non-organic varieties? Spraying crops with pesticides means that they produce less of their own protective compounds, otherwise known as antioxidants. These plant chemicals are naturally produced as an adaptive response to humidity, UV rays, insects and herbivores. The wilder your produce, the more robust the compounds produced by the plant. Try growing herbs on your doorstep in order to boost this effect even more.
Serves 4
Ingredients
· 2-3 medium (apple-sized) beetroot (about 500-600g) chopped into small cubes
· 1 medium sweet potato (300-400 g), washed and chopped into small cubes
· 500g/1lb 2oz ripe tomatoes, halved
· 3 cloves garlic, chopped roughly
· 1 medium red onion, peeled and finely chopped
· 1/3 cup red lentils, washed
· 2 tbsp olive
· 1L filtered water
· salt and freshly ground black pepper
· a selection of fresh herbs – EG a large sprig of thyme, ½ teaspoon rosemary leaves
· 3 bay leaves
· ½ teaspoon chilli flakes
· Himalayan sea salt, black pepper to taste
· 125g/4oz real (i.e. Greek not Danish) feta cheese
Method
· Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil.
· Roast for 25-30 minutes in a fairly hot oven (190C/375F/Gas 5) until soft and pulpy.
· Heat the remaining oil in a pan on a low heat and sweat the onion for a few minutes until translucent. Add a splash of water to stop them burning.
· Add the beetroot, sweet potato, lentils, herbs, chilli, bay leaves and the water. Bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 20 minutes until the beetroot is tender.
· Stir in the tomato purée. Before transferring the soup to a blender remove bay leaves and any herb twigs, then process until completely smooth. Taste and adjust the seasoning if necessary
· Divide between 4 bowls. Crumble a little feta into each bowl (optional). A sprinkling of grated raw beetroot makes a good garnish plus some pumpkin seeds for added protein.
· Serve with crusty bread or by itself.