Creamy Leek, Pesto & Squash Pie
Perfect for squash season
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65 Minutes
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Serves 2
1 hour
Serves 8 portions
Add oil to a large saucepan and add the chopped onion and whole garlic, very gently cook on the lowest heat setting for 30 minutes until completely soft with no colour (this brings out the natural sweetness of the vegetables) Add the beetroot and cook for 15 mins.
Pour in the soy sauce, and red wine vinegar and bring to a boil. Once boiling, remove from heat, season well and add yoghurt and lemon juice.
Pour the mixture into a blender or food processor and blend until smooth. Repeat this step twice to ensure a really smooth texture!
Enjoy the soup hot or chilled and we recommend serving it with a little bit of goat's cheese or toasted pumpkin seeds.
Recipe by Jake Boyce at Groobarbs Field Kitchen