Ingredients
5 large beetroot
2 tbsp rice bran oil
1 large onion, diced
2 sprigs lemon thyme
2 tomatoes, rough chopped
Pinch of SIDS CRAZY SALT
½ cup white wine
1 tsp grated orange zest
Pinch ground cloves
SIDS SALT & PEPPER to taste
Directions
Wash and boil the beetroot until just cooked, about 45 minutes. Be careful not to overcook while still in their skins as they develop a bitter, woodsy flavour. Cool then peel and slice.
Meanwhile, sauté the onions and thyme in oil for 10-15 minutes without browning. Add the beetroot, a pinch of SIDS CRAZY SALT and tomatoes, then cook for a few minutes more. Add wine and cook until it has nearly evaporated, then add zest and cloves and enough cold water to cover by 2 cm. Bring to a simmer and cook 25-30 minutes. Carefully blitz in a blender. Fill the container only ½ fill, cover the top with a tea towel and hold down, then pulse and then blend for 30 seconds at full speed. Pass the soup through a fine sieve. This will give the soup a velvety texture and remove the thyme stalks.
Return to a clean pot and if too thick, add a little water. Season with SIDS SALT & PEPPER to taste.
