Except for a stock here I haven’t done any soups in the steam oven yet. I had this idea to cook a roast beetroot soup, thinking that roasting the beetroot in their skins gives a more intense flavour until I realised that it would be a waste of time as steaming retains all the nutrients and flavour anyway.
So why is it that I haven’t cooked soups in here before? I guess I didn’t have a deep enough solid steam oven tray until I purchased one and also I was concerned about the difficulty of moving a deep pan of liquid in and out. In fact I shouldn’t have worried about either of these things. Yes, I did buy a deeper pan but to be honest you could use any oven proof container you own that will fit into your steam oven and secondly, although you have to be careful of not tilting the dish full of soup it isn’t that difficult to maneuver you just have to be careful to keep it level. It certainly was great not having to worry about the soup reducing or catching on the bottom of a pot and washing up one shallow container was a breeze.
I also liked that the finished soup was exactly as I made it, no need to add any water as the extra liquid generated by the steam oven was enough. Perfect in fact, the soup was delicious, quick, with no extra salt (except what was in the packaged stock) and easy to make. A delicious, well balanced soup that everyone will enjoy. Serve with a dollop of Greek yoghurt and chopped fresh dill to garnish.
Ingredients: Serves 6-8
600g fresh beetroot, peeled and thinly sliced (I used 2 large)
1 large leek, thinly sliced up to the top leaves
2-3 carrots, sliced
2-4 cloves garlic, crushed
1 large knob ginger, grated
1 tsp ground cumin
1 litre good vegetable stock
1 x 400g tin white butter beans, drained
Greek yoghurt and fresh dill to serve
- Place all ingredients, except butter beans in a deep, solid steamer tray or pot that will hold 3.5 Litres of liquid and place on the bottom shelf of the steam oven.
- Cook at 100°C steam only for 35 minutes.
- Open the door and stir half-way through the cooking time.
- Add drained butter beans and cook another 15 minutes.
- Cool slightly and process in a blender or food processor until smooth.
- Taste for seasoning. If you used packaged stock you won’t need to season it at all.
- Serve with a dollop of Greek yoghurt and a sprinkle of freshly chopped dill.