Recipes
Roasted Beetroot Soup
Roasted Beetroot Soup
Recipe Details
Only know creamy corn soup as western soup? Then you need to read this recipe. The colour and the taste of this soup will definitely surprise you, of course in a good way.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Preheat the oven to 200ºC.Wash and trim the beetroots. Peel and cut the beetroot into pieces.
Step 2
Place the beetroot on the baking tray, drizzle with olive oil, half thyme, salt, black pepper and toss well.
Step 3
Place in the oven and bake it for 30-45 minutes or until beetroot is tender. Remove from the oven.
Step 4
Cut the onion, leeks and celery in pieces.
Step 5
In a pot, melt the butter with some olive oil. Sauté the garlic, onion, leeks and celery until fragrant.
Step 6
Add the roasted beetroot and cook for about 5 minutes.
Step 7
Deglaze with white wine, add the chicken broth, remaining thyme, bay leaf and bring it to boil.
Step 8
Reduce the heat, cover the lid and cook it for 30 minutes. Remove the thyme stem and bay leaf.
Step 9
Use the blender and blend the soup until smooth. Add the whipping cream and bring it back to simmer.
Step 10
Season with salt and black pepper.
Step 11
Transfer to the bowl, drizzle some olive oil and sprinkle with chopped parsley.Ready to serve.
Ingredients
General Ingredients
Only know creamy corn soup as western soup? Then you need to read this recipe. The colour and the taste of this soup will definitely surprise you, of course in a good way.
Step by Step Instructions
Step 1
Preheat the oven to 200ºC.Wash and trim the beetroots. Peel and cut the beetroot into pieces.
Step 2
Place the beetroot on the baking tray, drizzle with olive oil, half thyme, salt, black pepper and toss well.
Step 3
Place in the oven and bake it for 30-45 minutes or until beetroot is tender. Remove from the oven.
Step 4
Cut the onion, leeks and celery in pieces.
Step 5
In a pot, melt the butter with some olive oil. Sauté the garlic, onion, leeks and celery until fragrant.
Step 6
Add the roasted beetroot and cook for about 5 minutes.
Step 7
Deglaze with white wine, add the chicken broth, remaining thyme, bay leaf and bring it to boil.
Step 8
Reduce the heat, cover the lid and cook it for 30 minutes. Remove the thyme stem and bay leaf.
Step 9
Use the blender and blend the soup until smooth. Add the whipping cream and bring it back to simmer.
Step 10
Season with salt and black pepper.
Step 11
Transfer to the bowl, drizzle some olive oil and sprinkle with chopped parsley.Ready to serve.