Recipes for cancer sufferers: beetroot soup with goat"s cheese

(4 huge ones)

1½ tbsp olive oil

one massive shallot, peeled and chopped

1 clove garlic

Splash of balsamic vinegar

1 litre chicken stock

A handful of thyme sprigs, leaves only

Freshly ground black pepper, for seasoning

To serve:

100g crème fraîche

50g soft goat’s cheese (optional)

Peel and finely chop the beetroot.

Heat the olive oil in a medium-big saucepan. Add the shallot and garlic and cook, stirring often in excess of a medium heat for 5-six minutes until finally the shallot is soft. Tip in the beetroot. Stir properly and cook more than a higher heat for an additional five minutes. Deglaze the pan with a splash of balsamic vinegar. Allow it boil dry.

Pour in the chicken stock and include the thyme leaves. Bring to the boil, minimize the heat and simmer for about 40-50 minutes or till the beetroot is very soft.

Whilst still hot, transfer the beetroot to a blender or foods processor using a slotted spoon. Pour in some of the stock and blend until finally smooth. Pass the mixture by way of a fine sieve into a clean pan. Stir in a lot more of the stock until finally you attain the preferred consistency. Season with pepper to taste. Reheat the soup if serving sizzling, or if serving cold let to awesome down for a few hrs.

Beat the crème fraîche and goat’s cheese collectively in a bowl until finally smooth. Pour the soup into bowls and drop in a spoonful of crème fraîche.

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‘Recipes for Lifestyle: Inspired Cooking Past Cancer’, by Peter Marshall (£25, Chef Books) is offered from chefmagazine.co.uk. All profits go to the Leaders in Oncology Care’s Residing Well programme.

Recipes for cancer sufferers: beetroot soup with goat"s cheese