You are probably also asking yourself lately how come it is so hot already. High temperatures have arrived in advance and it doesn't look like it's going to change any soon. So this summer-like temperatures have definitely awaken our cravings for light meals and fresh dishes. Because that's what feels really good when it's hot.
The best thing about this time of the year is there is such a wonderful and wide range of vegetables and fruit that with just some imagination you can make a great meal. This cold soups taste like heaven and they get done in really no time.
So talking about beetroot and fennel leaves. As I mentioned they also are edible and actually delicious. You can use them in many ways. The first beet leaves, the ones that are little, can be eaten raw like in a salad if you wish. You have probably seen them already in the grocery stores in a salad bag mixed with other fresh buds like spinach, rocket, etc... It is easily recognized as the stem has a purple colour similar to the beets. It is preferable to cook the bigger leaves whether you sauté, steam or blanch them, or you can just throw them on a stew or soup. The flavour is quite similar to the spinach and the chard and they are really yummy with just a dash of extra virgin olive oil and salt.
Fennel leaves can also be eaten. They have a mild anise flavour like the bulb and can be chopped when raw and added to a salad or use them to season cold or warm soups, stir fried meals...
Well after this tips and recommendations to avoid food wastage let's make the recipe of this leek, fennel and beetroot cold soup!
LEEK, FENNEL AND BEETROOT COLD SOUP
INGREDIENTS: (Serves 4)
- 2 leeks
- 2 potatoes
- 1 fresh or cooked beetroot
- 1/2 fennel bulb
- 2 glasses of rice milk
- 200 ml rice cream
- 1 glass of water
- 7-8 fresh mint leaves
- Extra virgin olive oil
- Nutmeg
- Black salt, white pepper
- Optional: roasted hazelnuts, chopped
ELABORATION:
- Cook the potato and beetroot (both unpeeled, cut the ends of the beet) with abundant water and some salt for 20-30 minutes or until you see they are cooked.
- Take out of the casserole and allow to cool. Then remove the skin and set aside.
- Chop the leek and the fennel. Drizzle some olive oil over a pan and sauté for 10-15 minutes until they are cooked and golden. Chop the potato and the beetroot, add them to the pan and sauté for other 2 minutes.
- Season with salt and pepper, some nutmeg and add the mint. Blend at high intensity adding the water, the milk and the cream gradually until you get a creamy texture. Add more liquid if you like it less dense.
- Taste and add salt and pepper if needed.
- Leave in the fridge for a few hours or overnight.
- Serve cold with some roasted hazelnuts, a dash of olive oil and done!
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