BEETROOT SOUP WITH BUFFALO WORM ROLLS

Serves: 2

Time: 30 minutes

INGREDIENTS

Soup:

Vegetable Oil - 1 tbsp

Onion - 1

Beetroots - 2

Carrot - 1

Vegetable Stock - 1 L

Buffalo Worm Powder - 25g

Salt and Black Pepper

Rolls:

Strong White Bread Flour - 100g

Buffalo Worm Powder - 10g

Bicarbonate of Soda - 1/4 tsp

Salt - 1/4 tsp

Natural Yoghurt - 125g

Milk - 15ml

Chopped Dill - 2 tbsp

Garnish:

Natural Yoghurt - 1 tbsp

Horseradish Sauce - 1 tsp

Dill - 1/2 sprigs

Salted Butter

Salt and Black pepper

PREP THE SOUP | 25 mins

Dice the onion.
Heat the vegetable oil in a saucepan, then add the onion and sauté over a medium heat for 3-4 minutes until it’s becoming soft and translucent.
Peel and grate the carrot and the beetroot.
Add the carrot and beetroot and stir for a few moments, then pour over the vegetable stock and bring to the boil.
Reduce the heat once it boils, and simmer for 20 minutes, or until the beetroot and carrot are completely cooked.
Add the buffalo worm powder.
Use a stick blender or liquidiser to blitz the soup to a completely smooth puree, then season with salt and black pepper to taste.
Return the soup to the boil before serving.

PREP THE ROLLS | 20 mins

Finely chop the dill.
Combine the flour, salt, bicarb, chopped dill and buffalo worm powder in a mixing bowl.
Add the yoghurt and milk, and stir just until it forms a soft, slightly sticky dough - do not knead it at all, or stir it any more once a dough forms.
Flour a clean work surface and turn the dough onto it. Gently pat it into a round, about 1 inch thick, then flip it over.
Use a large knife to cut the dough into 4 equal pieces, then transfer the pieces to a baking tray lined with non-stick baking parchment.
Space them out evenly, then bake for 13 minutes, by which point they should be risen and golden brown, and sound hollow when tapped on the base.
Transfer to a cooling rack and allow to cool.

SERVE | 5 mins

Combine the yoghurt with the horseradish sauce and season it with salt and black pepper.
Make sure the soup is piping hot, then serve it with a spoonful of the horseradish yoghurt, a couple of sprigs of dill on top to garnish, and warm buttered rolls.

Grubs up!