| Prep: 15 mins | Cook: 40 mins – 50 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 145 | 9g | 6g | 15g |
| sugars | fibre | protein | salt |
| 9g | 3g | 4g | 0.78g |
If you, like me, grew up on the East coast with a strong Italian influence – picture Nonna in the kitchen, the aroma of simmering sauce filling the house, then you know that love is often served in a bowl. That’s where my passion for the Alkanet and Beetroot Soup Recipe comes in. In some ways, this vibrantly coloured and richly flavoured soup is a spectacular blend of my cherished classic cooking traditions and the innovative explorations I’ve come across over decades of culinary adventures. And trust me, this picture can’t truly capture its breathtaking allure.
Rediscovering comfort in a bowl
This dish is like a stroll down memory lane, reminding me of my grandmother’s comforting tomato basil soup, but it carves out a unique identity with its own signature flavors. Not your usual classic Italian fare, the Alkanet and Beetroot Soup Recipe is actually more reminiscent of a Eastern European borscht. Both are beet-based soups, but where the borscht might use cabbage and beef broth, our recipe raises the game with the inclusion of alkanet, a herb rare in Western cookbooks but with a well deserved reputation in Ayurvedic medicine. The combination of beetroot and alkanet gives the soup a delightful earthy taste and a vibrant magenta color that’s not just visually appealing but appetizing as well.
Wholesome Soup for the Health Conscious
Not to forget, this soup isn’t only about tantalizing your tastebuds; it’s a whole lot of wellness in a serving. Beetroots are a great source of essential nutrients like fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. They’ve known to improve blood flow, lower blood pressure, and enhance athletic performance. Alkanet, on the other hand, contains antioxidants which are beneficial for skin health and general anti-inflammatory effects. Paired with vegetables, healthy fats from olive oil and coconut milk, it’s more than just delicious. It’s practically your doctor’s order in a bowl.
This soup pairs beautifully with a slice of rustic Italian bread or a hearty mixed greens salad for a complete, satisfying meal. Its robust, earthy flavors and luscious creamy texture are sure to become a favorite across all seasons. As an Italian-American grandfather who enjoys rocky hikes and homey recipes, I can vouch that this Alkanet and Beetroot Soup Recipe warms hearts, nourishes bodies, and nourishes souls. Buon appetito!
What You’ll Need
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 6 cups vegetable stock
- 1 pound beetroots, peeled and chopped
- 2 large carrots, peeled and chopped
- 1 teaspoon ground alkanet
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 1 cup coconut milk
- Chopped fresh dill, for garnish (optional)
- Crumbled feta cheese, for garnish (optional)
Method
Step One
Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion and minced garlic. Saute for about 5 minutes or until the onion is translucent.
Step Two
Add the vegetable stock, chopped beetroots and carrots into the pot. Bring the mixture to a boil over high heat. Once it’s boiling, reduce the heat to low and allow the soup to simmer for approximately 20 minutes, or until the vegetables are soft and tender.
Step Three
Sprinkle the ground alkanet into the soup and season with salt and pepper to taste. Stir well and continue to simmer for another 5 minutes.
Step Four
Use an immersion blender to puree the soup until it’s smooth, or you can transfer the soup to a standard blender in batches and puree it that way. Be careful with this step as the soup is hot.
Step Five
Stir in the lemon juice and coconut milk until they are completely incorporated. At this point, you can taste the soup again and adjust the seasoning if needed.
Step Six
Serve the soup hot and garnish each bowl with chopped fresh dill and crumbled feta cheese, if you like. Or you can keep the soup in an airtight container and refrigerate it up to a week. To reheat, simply simmer the soup in a pot until it’s hot.
