Soup heroes

A pot of home-made soup solves a lot of problems. And these superior bowls – including a classic chicken broth, a vibrant green soup and an ingenious roast minestrone – are all the perfect warm-ups for the chilly season

BEETROOT SOUP WITH AVOCADO TOAST

Cook’s tip: “Using Woolies’ marinated beetroot saves time and boosts flavour. And using store-bought tahini is perfectly acceptable.”

Serves 4 EASY GREAT VALUE

Preparation: 20 minutes

Cooking: 45 minutes

olive oil 2 T

large red onion 1, chopped

garlic 3 cloves, crushed

red chilli 1, seeded

large sweet potatoes 2, peeled and finely diced

Woolworths cooked beetroot in vinaigrette 2 x 240 g tubs

Woolworths organic beef stock 1 x 500 ml carton

Woolworths miso paste 1 T

sea salt and freshly ground black pepper, to taste

Woolworths buckwheat-and-cranberry sprinkle 40 g, for serving

plain yoghurt, for serving

avocado on toast, for serving

For the black sesame tahini:

black sesame seeds 70 g

vegetable oil 1⁄3 cup

1 Fry the onion, garlic and chilli in the olive oil in a saucepan for 10 minutes. Add the sweet potato, beetroot and stock. Bring to the boil, then simmer until the sweet potato is tender, about 30 minutes.

2 Stir in the miso paste and blend until smooth. Season to taste.

3 To make the black sesame tahini, lightly toast the sesame seeds in a pan. Blend the toasted sesame seeds and oil until smooth. Add more oil if the mixture is too thick.