SALAD & SOUP RECIPES
Looking for easy, simple and healthy Mexican recipes? Try these ones for salads and soups.
Salad & Soup Recipes
Creamy Beetroot Soup
From 'Eat Mexico' by Lesley Tellez
This full and earthy soup has a deep pink colour, like you'd see painted on the houses in Mexico City.Ingredients
- 900g beetroots, scrubbed free of any dirt
- 1 garlic clove, unpeeled
- ¼ medium onion
- 100g pumpkin seeds
- 600ml full-fat milk
- 480ml vegetable stock
- 120g crema, plus more for serving
- 1 tbsp olive oil
- ¾ tsp salt, or more to taste
- 1/8 tsp white pepper
- Fresh coriander, chopped
Recipe
- Preheat the oven to 200°C.
- If necessary, slice off and reserve the beetroot greens for another use. Wrap the beetroots, garlic clove, and onion tightly in foil and bake for 1 hour 20 minutes, until very tender when pierced with a fork (Unwrap every 30 minutes or so to make sure the beets are moist. If they look dry, add a tablespoon or so of water and wrap tightly again.) Leave to cool.
- Reduce the oven temperature to 100°C and roast the pumpkin seeds on a baking tray for 8-10 minutes until slightly golden brown.
- Meanwhile, place a piece of kitchen paper over your hand so it doesn’t stain, and then peel the beetroots. Cut off and discard the tops. Chop the beetroots roughly and set aside.
- Reserve 1 beetroot for garnish if desired, dicing it into 5mm cubes.
- Working in batches if necessary, add the roughly chopped beetroot, roasted onion, and roasted garlic to a blender with the milk and stock, blending on high for a few minutes until smooth.
- Add the crema and 65g of the pumpkin seeds and blend again until smooth.
- Gently heat the oil in a large saucepan over a medium-low heat. When hot, add the beetroot puree, salt, and pepper. Cook the soup for 5-8 minutes only until it is warmed through; be careful not to scald it. Taste and adjust the seasoning.
- Serve immediately, topping each bowl with the remaining pumpkin, beetroot cubes, and coriander.
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