olive oil Archives

Soup recipes

Tandoori prawn skewers with radish-and-cucumber salsa

20 minutes

Chicken recipes

Two-skillet deboned jerk-style chicken

40 minutes

Curry recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Hot pink beetroot soup with spiced yoghurt

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2–3 hours

Ingredients

½ cup olive oil
2 large onions, finely chopped
2 T garlic, finely chopped
250 g celery, chopped
2 kg whole beetroot, trimmed, peeled and chopped into 5 cm chunks
1½ t cumin seeds, toasted
1½ t dried chilli flakes
sea salt and freshly ground black pepper, to taste
2 litres vegetable stock
250 g crème fraîche

For the spiced yoghurt:

1 t cumin seeds, toasted
1 t coriander seeds, toasted
½ t smoked paprika
¾ cup double-cream plain yoghurt
1 T olive oil

Method

1. Heat the olive oil in a large saucepan, then add the onion, garlic and celery and simmer for 15 minutes over a medium heat, stirring.

2. Add the beetroot, cumin seeds, chilli flakes, salt and pepper and cook for a further 15 minutes, stirring continually.

3. Add the vegetable stock and cook until the beetroot has softened enough to be easily pierced with a fork. This could take 2–3 hours over a low to medium heat. Keep an eye on the pot and stir occasionally. You may need to cook it longer and add more water if necessary.

4. Once the beetroot is soft, remove from the heat and allow to cool a little before blitzing it with a handheld blender until smooth but still quite thick. Stir in the crème fraîche and blitz again. The beetroot soup will transform into a gorgeous hot pink colour.

5. To make the spiced yoghurt, dry-fry the cumin and coriander seeds over a medium heat until fragrant. Transfer to a pestle and mortar and grind with the paprika until fine. Add the spices and olive oil to the yoghurt and mix well.

6. Serve the soup with a dollop of spiced yoghurt.

Browse more soup recipes here.

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Everyday classic tomato sauce

Tom yam chilli shortrib

Grilled kingklip with roast sweet potatoes

Abi’s ultimate sticky-spicy chicken wings with sour cream-and-sriracha dip

Avocado, chicory and fennel slaw with mint and feta

Roast asparagus and halloumi on Turkish rice pilau

Greens and pasta with pecorino, olive and baby spinach pesto

Green minestrone

Tandoori prawn skewers with radish-and-cucumber salsa

Two-skillet deboned jerk-style chicken

Quick vegan curry

Braaied mielies three ways

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Hot pink beetroot soup with spiced yoghurt

Hot pink beetroot soup with spiced yoghurt

Ingredients

Method