This Roasted Beetroot Soup is bursting with the colours and flavours of winter, serve piping hot with goats cheese crumbled on top and slices of hot buttered sourdough.
- Preheat oven to 200C or 180C fan-forced. Wash and trim the beetroot, then wrap tightly in foil. Place on a baking tray and bake for 45 mins.
- Reduce oven to 180C or 160C fan-forced. Line a baking tray with baking paper. Arrange onion and carrot in a single layer on tray. Spray with oil. Bake with beetroot for 30 mins. Add garlic to the tray and bake for a further 30 mins or until beetroot is very tender when pierced with a small sharp knife and other vegetables are lightly caramelised.
- Unwrap the beetroot and cool slightly, then slip off the skins. Coarsely chop beetroot and place in a large saucepan. Add onion and carrot, then squeeze garlic from the skins into the pan. Add the stock and potato. Cover and bring to the boil over medium heat. Reduce heat to low. Cook for 20 mins or until potato is tender.
- Use a stick blender to blend soup until smooth. Stir in sugar and season. Ladle into bowls and top with goat’s cheese or fetta, thyme sprigs and a drizzle of extra virgin olive oil. Serve with sourdough toast.
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Food Storage Container Set
Surface Utensil Holder
Cutting Board Set