Serves 6-8

Prep time 30-40 minutes


2 onions
3 carrots
6 sticks celery
5-6 large beetroots
2 cloves garlic, sliced
100g butter
50ml olive oil
100g sugar
120ml apple cider vinegar
Salt to taste
6 sprigs thyme, chopped
300g Chevre
300g toasted walnuts, chopped


Peel and roughly chop the onions, carrot, celery and beetroot.
Heat the oil and butter in a saucepan. Add the chopped vegetables, garlic and thyme and fry, without colour over medium heat for about 10 minutes. Add the sugar and vinegar, cover with water and season. Bring to the boil and simmer for about 30 minutes, or until vegetables are cooked.
Blend until smooth.

To serve

Divide soup between 6-8 bowls. Sprinkle with walnuts and chunks of Chevre.

Alison Azzopardi

Alison Azzopardi

Head Chef, Trabuxu Bistrot. She thrives on throwing herself into her dishes and likes the challenge of creating robust hearty dishes made with fresh local produce.

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