Home
recipe-guide
Soup recipes

Seafood recipes

Hot and sour prawn soup with cardamom infusion

5 minutes

Organic spicy peanut soup

Soup recipes

Organic spicy peanut soup

30 minutes

Organic egg, lemon, courgette and basmati soup

Soup recipes

Organic egg, lemon, courgette and basmati soup

25 minutes

Chilled avocado and yoghurt soup with sweet melon

Avocado recipes

Chilled avocado and yoghurt soup with sweet melon

Seafood recipes

Fragrant butternut soup with prawn masala

5 minutes

Chilled summer squash and basil soup

Soup recipes

Chilled summer squash and basil soup

25 minutes

Green-leaf soup

Soup recipes

Green-leaf soup

25 minutes

Summer fruit soup and chilli lemon sorbet

Chilli recipes

Summer fruit soup and chilli lemon sorbet

Vegetable matzo ball soup

Pesach recipes

Vegetable matzo ball soup

1¼ hours

Fresh organic sweetcorn soup

Soup recipes

Fresh organic sweetcorn soup

30 minutes, plus 40 minutes for the broth

Samp-and-bean soup (Locro Argentina)

Soup recipes

Samp-and-bean soup (Locro Argentina)

2½ hours

Beetroot and pear soup with gorgonzola and gnocchi

Gnocchi recipes

Beetroot and pear soup with gorgonzola and gnocchi

10 minutes

Load more

Beetroot and pear soup with gorgonzola and gnocchi

By Jacques Erasmus

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

500 g ready-cooked beetroot
2 cups vegetable stock
3 pears, roughly chopped
½ cup cream
sea salt and freshly ground black pepper
250 g gnocchi
45 g butter
2 t flat-leaf parsley, chopped
125 g Gorgonzola, crumbled, to serve

Method

Place the beetroot, vegetable stock and pear in a pot and cook for 5 minutes, until the pear is soft.
Place in a blender then add the cream. Blend until smooth then season to taste.
Bring salted water to a boil then add the gnocchi. Boil for 2 to 3 minutes.
Strain and toss the gnocchi in the butter and parsley.
Spoon the gnocchi over the soup and sprinkle with Gorgonzola.

Per serving: 2267.6kJ, 12.7g protein, 32.6g fat, 43g carbs