When I say I am a food writer, people assume I am a gourmet foodie, a superior being who will look down my refined nose at their offerings.
Nothing could be further from the truth.
The reality is I am an everyday, sloppy, how-quickly-can-I-eat-well cook.
My concerns lie not with how food looks, or how unusual or exotic its ingredients are but rather how healthy are they and how they were grown.
I want to demystify cooking not put it on an pedestal.
So this soup could indeed be my ‘signature’ dish. It’s comfort food made with locally and organically-grown vegetables, it took me about half-an-hour to make, is healthy and tasty.
I cut an onion and sweated their slices in olive oil in a medium-size saucepan with a lid on. I washed but did not peel the 2 large beetroots, ditto the 5-6 carrots. I chopped carrots and beetroot in inch-bites because the smaller you cut ’em, the quicker they cook.
I added the chopped veg to the softening onions, and added 3-4 mugfuls of water (one mugful=1/2 pint), and simmered it for 20 minutes, with the lid on.
I did not add salt. Both beetroot and carrot are so sweet, what other taste is needed?
I did add black pepper. And I whizzed it with my £20 handheld electric blender because I am a bit of a baby and like eating mushy-comfort food.
Escoffier, I ain’t.
So have no fear, past and future dinner hosts!