- A 500g bag of beetroot
- 1 red onion
- 2 plums
- A stick of celery
- 1 carrot
- 1 chilli
- 2 star anise
- 2-3 tbsp balsamic vinegar
- 1.
Heat your oven to 220°C/Fan 200°C/Gas 7. Set a large roasting dish on the top shelf to heat up.
- 2.
Trim and peel your beetroot and carrot. Cut into 2-3cm chunks. Tumble into the warmed roasting dish. Drizzle over 1 tbsp oil and season well. Roast for 25 mins.
- 3.
Meanwhile, halve, peel and thinly slice your onion. Thinly slice your celery. Add them to the beetroot and carrot. Roast for a further 10 mins or till everything is tender and a little coloured around the edges.
- 4.
Halve, stone and thinly slice the plums. Pile into a little jar with one of the star anise. Cut a few thin slices from your chilli and add to the jar. Pour in enough balsamic vinegar to cover. Swirl everything together. Set aside to steep.
- 5.
Blend the hot roasted veg with 500ml-1ltr boiling water and a good pinch of salt and pepper, trickling the water in slowly as you blend, till it’s the right consistency for you. Let the motor run for 1-2 mins to get a really smooth consistency. Blitz in a few slices of chilli and the remaining star anise, ground to a powder, if you have a pestle and mortar.
- 6.
Simmer the soup with the remaining star anise for 5 mins or grind the star anise and swirl in a pinch or two to taste. Serve the soup topped with a little pinch of the pickled plums and drizzle of balsamic juices.