Borlotti Bean, Beetroot and Kale Soup

Serves 3-4

Ingredients

2 tablespoons sesame oil
1 leek, finely sliced
1/2 teaspoon caraway seeds
finely sliced zest of 1/2 small lemon
3 fresh bay leaves
10 cm sprig of rosemary, finely chopped
2 small beetroots, in quarters then finely sliced
2 medium sized Nicola potatoes, in half then thickly sliced
2 handfuls of black kale leaves, shredded
1 cup of cooked borlotti beans
2 tablespoons of red wine vinegar
2 tablespoons of extra virgin olive oil
salt and freshly ground black pepper
2 spring onions, finely sliced
sheep’s milk yoghurt, optional

Summary

Whenever we cook and share this beautiful recipe we think warmly of Sandie, and all of the wonderful meals she created for the CERES community.  We hope that this bright bowl of goodness also brings warmth and gratitude to your kitchen.

Borlotti Bean, Beetroot and Kale Soup by the late Sandie Hernandez

In a large soup pot warm the sesame oil and saute the leek, caraway seeds, lemon zest, rosemary & bay leaves for a few minutes until leek is tender.

Stir in the beets, spuds, salt and pepper and coat with the oil and other ingredients.  Pour in enough water to cover the vegetables by about 1 inch.  Cover with lid and bring to simmering, continue to cook for 20 minutes.

Combine the beans with the olive oil and vinegar.

Check if the beets are tender, if not cook for a few minutes longer.  Stir in the kale, cover and cook for another 3-4 minutes.  Turn off heat, stir in the beans with the dressing.

Serve with a little extra lemon zest, a few spring onions and a spoonful of yoghurt.