Beetroot Soup and #JanuaryJoy roundup!

One of the things about starting to wean Bea is that it has made me re-evaluate my own diet. That and New Year optimism made me think I should be making more soups and when my friend Jess said she had made beetroot soup I thought I’d give it a go too, fascinated by the idea of the colour it would come out. I really enjoyed it and as they say it’s good to include a variety of different coloured vegetables in your diet, I think this will cover pink and red for a while. 😉

Adapted from this Hugh Fearnley-Whittingstall recipe

Makes 1L soup

4 large beetroot, cut into chunks
1 onion
1 clove of garlic
500ml low salt stock
1 can of plum tomatoes

1. Chop the beetroot and throw into a roasting tray with the garlic clove and some olive oil. Roast at 200 degrees for 30 minutes or until soft.
2. Dice the onion and soften with some oil in a large pan.
3. Add the beetroot and garlic, then the tomatoes and stock.
4. Simmer for ten minutes
5. Blend or blitz to a smooth consistency before storing in the fridge or serving with crumbled feta cheese on top or a dollop of creme fraiche.

Let me know if you try it! Now lets recap #JanuaryJoy so far…

So far I have done:
(Another) new recipe (for Gingerbread!)…
Talked about a few of the smaller projects I plan to tackle this month/year…
and I have embarked on learning a new skill with the Pen and Peplum #52handlettered challenge.

Erin also talked about your style updates for January (see how she’s wearing them here,) and Esme shared how she gets organised as a working mother.

Other posts from around the web:
Sarah from Glasgow Mummy set some health and fitness goals
Sian from Little Star & Me captured the memories with a round up of baby books.

How are you getting on – please do leave a link to your #januaryjoy moments (- even if they are just photo’s, it doesn’t have to be a whole blog post!) Or tell me about what has been making your January Joyful in the comments box!

Love,
Rebecca
xo

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