Roasted beetroot soup

Recipes / Soups

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.

Recipe «Roasted beetroot soup» presented in category Recipes / Soups, to prepare this dish you will need no more 2:15 minutes. To make this dish at home by prescription from the author sheff would need: 2 bunches beetroot, 2 red onions, quartered, 2 carrots, halved crossways and lengthways, Olive oil spray, 4 garlic cloves, unpeeled , 1 litre vegetable stock, 350g loose brushed potatoes, peeled, chopped, 1 tsp brown sugar , 120g goat's cheese or fetta, crumbled, Thyme sprigs, to serve, Extra virgin olive oil, to serve, 1/2 Coles Bakery White Sourdough Baguette, thinly sliced, toasted.

Ingredients:

  • 2 bunches beetroot 
  • 2 red onions, quartered 
  • 2 carrots, halved crossways and lengthways 
  • Olive oil spray 
  • 4 garlic cloves, unpeeled 
  • 1 litre vegetable stock 
  • 350g loose brushed potatoes, peeled, chopped 
  • 1 tsp brown sugar 
  • 120g goat's cheese or fetta, crumbled 
  • Thyme sprigs, to serve 
  • Extra virgin olive oil, to serve 
  • 1/2 Coles Bakery White Sourdough Baguette, thinly sliced, toasted 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.