Roasted Beetroot Soup

Roasted Beetroot Soup

  Ready in : 45 mins

Roasted Beetroot Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes 4 servings with 332 calories, 9g of protein, and 17g of fat each. For $2.28 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It is perfect for Autumn. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of brown onions, paprika, beef stock, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is pretty good.

Ingredients

balsamic vinegar

balsamic vinegar

10 ml

bay leaves

bay leaves

3

beef stock

beef stock

750 ml

beetroot

beetroot

750 grams

brown onions

brown onions

2

thyme

thyme

1 Handful

honey

honey

10 ml

olive oil

olive oil

4 servings

baked potato -)

baked potato -)

1

salt

salt

4 servings

paprika

paprika

7 ml

cream -)

cream -)

4 servings

Cooking in Steps

  1. 1
    Place the beetroot, onions, thyme, bay leaves and salt with a generous splash of olive oil in a roasting pan and roast at 200C for about 60 -90 minutes until soft.

    bay leaves

    bay leaves

    olive oil

    olive oil

    beet

    beet

    onion

    onion

    thyme

    thyme

    salt

    salt

    roasting pan
    roasting pan
  2. 2
    Remove the beetroot from the roasting pan, and rub the skin off (please remember the gloves).

    beet

    beet

    dry seasoning rub

    dry seasoning rub

    roasting pan
    roasting pan
  3. 3
    Cut the beetroot into quarters and place in a large pot.*** (see note below)

    beet

    beet

    pot
    pot
  4. 4
    Add the onion flesh only (no skins) .

    onion

    onion

  5. 5
    Add the all the other ingredients and bring to a boil.Simmer at a rolling boil for about 30 minutes.Pure the soup to your liking, I like it smooth with a few beetroot pieces for texture.Serving options :Retain one of the beetroot and cut into small dice.Cross cut a baked potato (which you can bake together with the other ingredients) and squeeze it to make the insides puff out.

    beet

    beet

    potato

    potato

    oven
    oven
  6. 6
    Place a serving of hot soup in your bowl, add the potato, top with sour cream and garnish with diced beetroot.

    sour cream

    sour cream

    beet

    beet

    potato

    potato

    bowl
    bowl
  7. 7
    Drizzle with a little olive oil.I served mine with pretzels, but a good rye bread would be more traditional.

    olive oil

    olive oil

    rye bread

    rye bread

    pretzels

    pretzels