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<\/h3>\nA first thought might be that beetroot and apricot would make uneasy bedfellows when served on the same plate. However, have you ever thought just how they might taste when they are cast as the star ingredients of a soup?<\/p>\n
Beetroot is a derivative of the wild beet (or sea beet) which grows around the coastline of Eurasia. The Ancient Greeks first cultivate beetroot but only used the leaves, both as an herb and in medicines. The Romans were the first known civilisation to grow and consume beetroot as a root vegetable, which they knew as beta. Alternative names for beetroot around the world include; beet, chard, European sugar beet, Harvard beet, blood turnip, spinach beet, table beet, garden beet, red beet and dinner beet.<\/p>\n
It is thought that apricots were originally cultivated by the Chinese but they are now grown on all continents, except Antarctica. However, its scientific name, Prunus Armeniaca, or Armenian prunes, honours that fact they have been known to have been grown in Armenian for more than 3,000 years. They were first introduced to the Americas in the early 18th century by Spanish missionaries.<\/p>\n
<\/h3>\nHere\u2019s a recipe for the easy to make, but tasty and nutritious soup:<\/p>\n
Ingredients:<\/strong><\/p>\n 4 large cooked beetroot, roughly chopped Tip: For a vegetarian version simply replace the chicken stock with vegetable stock.<\/em><\/p>\n Method:<\/strong><\/p>\n Place the beetroot and half of the onion in a pan with the chicken stock. Bring to the boil, reduce the heat, then cover and simmer for around 10 minutes. Puree the contents in a blender or food processor. Put the rest of the onion in a pan, along with the apricots and orange juice. Cover and simmer the contents gently for about 15 minutes (or until tender). Puree the contents in a food processor or blender. Combined the two mixtures in a pan and reheat. Season with salt and black pepper according to taste. Ideally, serve the soup into white china soup bowls.<\/p>\n Tip: If you want to impress family and friends with your food presentation skills put the two mixes into separate pans to reheat. Then swirl the two mixtures together in an individual soup bowl to give a marbled effect.<\/em><\/p>\n <\/p>\n Serves 4 – each serving containing around 140 kcal, 5g Fibre, 30g Carbohydrate<\/p>\n <\/p>\n
\n1 small 0nion, roughly chopped
\nChicken stock, 600 ml
\nDried apricot, 200 g
\nOrange juice, 250 ml
\nSalt and black pepper, to taste<\/p>\n