Beetroot soup with somen noodles

I am eating quite a lot of beetroot lately. So I decided to make a beetroot soup with somen noodles. This soup is healthy, tasty, easy to make and with a nice dark pink-red colour. In order to make the soup colour to pop out even more, I added some young sugar snap peas and somen noodles. As a result, you will get a warming beetroot soup with a spring look.

As said, it is a healthy dish; full of minerals, antioxidants and vitamins. We all know it is good for blood; in fact, it helps to increase the number of the white blood cells. Beetroot is also rich in fibre and potassium. It’s a superfood. Give it a try and you will feel like an Olympian. Hehehe.

Ingredients for 4 portions of the beetroot soup with somen noodles:

• 500 g beetroot (cooked or raw)
• 200 g somen noodles
• 500 ml water
• 300 ml vegetable stock
• 25-30 young sugar snap peas

You will need two pots; a larger one for the soup and a small one for the noodles. Start with the beetroot. If you buy them raw, peel them first and then cut into cubes. I bought already cooked ones, so I only needed to cut them.

Put the beetroot cubes into the big pot together with water and vegetable stock. Add three pinches of salt and bring to boil. Cook it for about 20 minutes or until the beetroot gets tender. In case you are using the already cooked ones, cook it for about 15 minutes.

At the same time prepare the somen noodles. Boil some water, add the noodles and cook for 5-7 minutes. Then rinse them in some cold water.

At the end, just before serving, blanch the sugar snap peas in boiling water for 30 seconds. In order to keep them vivid green and crunchy, transfer them to a bowl with some ice cold water.

Serve the beetroot soup with somen noodles to your loved ones and friends. This dish will bring the joy to the table.

Enjoy!