I bet you will like the twist of crunchy walnut and kale crumble on this beetroot soup. There is something so comforting and tempting about tasting a bowl of delicious soup to keep warm on a cold autumn day and enjoy that special time of year when the weather begins to get cooler and the nights noticeably longer.
Autumn is a second spring when every leaf is a flower. – Albert Camus
Indeed, summer is over and approaching autumn brings more clouds and rain with temperatures falling below 10ºC several nights a week. I like sunny autumn days with colorful leaves falling from the trees and spider webs floating in the air… it brings me to my childhood, my grandma’s garden where I loved walking in the dead leaves … I loved watching at the apples falling to the wet grass…
For the soup
- 6 medium beetroots, peeled, halved
- 3 carrots, peeled, halved
- 1 onion, peeled, chopped
- 500 ml stock (chicken or vegetable)
- a large handful of fresh kale, washed
- light sour cream for serving (optional)
For the kale and walnut crumble
- 50 g walnuts
- a handful fresh kale (dry)
- Add the beetroot, carrots and onion and stock to a large pan. Bring to the boil. Cover and simmer for twenty minutes, or until the beetroot is tender.
- Season with sea salt and freshly ground black pepper.
- Add a large handful of fresh kale, cook for five minutes.
- Leave the soup to cool slightly, then carefully transfer to a blender and blend until the soup is very smooth.
- To make the kale and walnut crumble, place the walnuts and kale (make sure it is very dry) into your power blender or food processor, blitz until the mixture resembles breadcrumbs.
- Sprinkle soup with some of the kale and walnut crumble and serve with some sour cream (optional).
Recipe adopted from Ren Behan