Beetroot, Potato & Leek Soup

More soup! And I made this when Barbenheimer was a thing so naturally I tried to make it pink.

Ingredients

Makes 4–5 servings

• 1/2 – 1 Beetroot

• 4 Potatoes

• 1/2 Leek (or 1 skinny leek)

• 50g of butter / 2 tbsp of olive oil

• Cooking cream (optional)

• Thyme (fresh or dry it doesn’t matter)

• Salt

• Pepper

• Bread / Croutons (optional)

• Big ass pot

• Ladle

• Chopping Board

• Blender / Blender Stick

Making the Mess - The One Pot Way

1. Wash your veggies - especially the leek they can be hella dirty. Peel your beetroot and potatoes then roughly chop them up (the smaller they are the faster it cooks). Cut your leeks into 1/2 inch discs. 

2. Add the veggies and your butter / oil into the pot to stir fry for 5 minutes (or if you’re super lazy for like a minutes or so).

3. Add water into the pot until the veggies are just submerged then simmer on a medium–high heat (adjust accordingly to make sure it doesn’t over boil). Add your thyme and pepper. Simmer for 20 minutes with no lid.

4. Make sure to check on the pot to make sure it’s not dry. Top up the water as necessary. After 20 minutes, you should have nice soft veggies and the water level should be at about 1/3 of the height of the veggies.

5. If you put the whole thyme branch in - remove it. Then blend the veggies. Add water or boil further to get the soupy consistency that you like. If you want to add cream, make sure the veggie blend is slightly thicker than soup so that when you add the cream it thins the soup out. Add salt to taste.

6. Toast your bread (or not, I don’t care) and eat!

Making the Mess - The Other Way

1. Preheat your oven to 200 deg celcius.

2. Wash your veggies - especially the leek they can be hella dirty. Peel your beetroot and potatoes then roughly chop them up into 2 inch chunks. Cut your leeks into 1/2 inch discs.

3. In a bowl, season your veggies with salt, pepper and thyme.

4. Put your veggies onto a baking tray and roast for 20 minutes or until your can mush the potatoes with a fork.

5. Blend the veggies with 1/2 cup of water. Add water and cream as necessary to get your preferred soup consistency.

6. Toast your bread (I still don’t care if you don’t) and eat!

I literally only added beetroot to make it pink – the recipe still works without the beetroot. It’s also pretty good with cauliflower. With that said, my flatmate says it’s not pink but it very obviously is. Comment below if yours turned out pink so that we can show her it works. Happy soup-ing!