ROAST BEETROOT SOUP

60 mins
Serves 4
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Directions

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