Fermented Garlic in Honey
Ingredients
Serves 3-4
Equipment:
Medium to large pan. Blender for pesto if available, otherwise can be chopped finely.
Ingredients – Soup
- 1 tbsp coconut oil or mild olive oil
- 3 medium-large sized cooked beetroot, cubed
- ½ onion
- 3 garlic cloves crushed. Use half to cook, the other to add in at the end of cooking
- ½ courgette, cubed
- ½ celery stick cut into pieces
- 1 carrot, cubed
- 1 tin of tomatoes, 400g
- 1 litre of stock
- Salt and pepper
- 1 tbsp of white wine vinegar or apple cider vinegar
- 1 tsp sugar
- 4 cardamon pods
- ½ tsp curry powder
- 1 bay leaf
Ingredients – Pesto
- Bunch of chopped coriander
- 1 red chilli chopped
- 1 thumb size ginger finely grated
- 2 garlic cloves minced
- Olive oil
- 1 tbsp of white wine vinegar or apple cider vinegar
Method
- Heat oil in pan, fry off onions for 5 mins. Then add in ½ garlic, celery, carrot, courgette, curry powder, cardamom pods. Cook this for a further 5 mins.
- Now, add in the chopped beetroot, tin of tomatoes, bay leaf, sugar and ¾ litre stock. Bring this to the boil and then simmer for around 20 mins until the beetroot are still slightly crunchy
- To make the pesto, either blend all the ingredients in a mixer or chop everything up really fine and combine in a bowl.
Serve Soup with pesto on top with either soy / coconut yoghurt & mixed seeds, or crispy falafel.
Enjoy!