ROAST BEETROOT SOUP
Directions
- 1Preheat the oven or airfryer to 200 degrees celsius.
- 2Place the beetroot on a roasting tray, season with salt, pepper + drizzle with oil.
- 3Slice the top off the garlic bulb, season + drizzle with oil, then cover in foil.
- 4Roast for 30-40 minutes, or until the beetroot is tender + garlic softened.
- 5Dice up the potato, carrot and onion.
- 6In a large saucepan, warm a good glug of olive oil.
- 7On a medium high heat, sauté the veg with a large pinch of salt until softened - 15 mins.
- 8Mince the ginger + add, cooking for a further minute.
- 9Peel the beetroot by placing in cold water.
- 10Slice into chunks, then add to the pan.
- 11Squeeze out the roasted garlic.
- 12Prepare your vegetable stock, then pour over veg (this should cover the veg).
- 13Bring to a boil, then simmer for 10 minutes before blending until smooth, adding the cream if using + more stock to adjust for consistency.
- 14Season to taste.
- 15For the garnish, finely dice chives, chilli, then mix with salt, pepper + extra virgin olive oil.
- 16To serve, ladle the soup into bowls.
- 17Swirl of cream on top, chilli-chive oil, then serve with toast + enjoy!
Ingredients
- 500 g beetroot
- 2 medium potatoes
- 1 carrot
- 1 red onion
- 1 garlic bulb
- 1 thumb-sized knob of ginger
- 1 litre vegetable stock
- 200 ml cream
- 15 g fresh chives
- 1 red chilli
- Salt
- pepper
- olive oil
Equipment
oven or airfryerroasting trayfoillarge saucepanblenderbowls
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