Roast Beetroot Soup2018-06-22
- Servings : 4
- Prep Time : 10m
- Cook Time : 1:05 h
- Ready In : 1:15 h
This soup is bursting with the colours and favours of winter, serve hot with cream on top and slices of hot buttered toast.
- 5 beetroot
- 2 tsps olive oil
- 225g leeks, sliced
- 1 onion, sliced
- 3 cloves garlic, finely chopped
- 600ml vegetable stock
- 160ml cream
- 1/4 tsp coriander
- 1/4 tsp sage
- 1/2 tsp salt, plus more to taste
- pinch of freshly ground black pepper
- fresh mint, to garnish
Heat your oven to 220C. Place the beetroot in a greased roasting dish and roast for about 1 hour, until easily pierced with a fork. Let them cool until you are able to handle them, then slip the skins off with your fingers. Chop.
Heat the oil in a soup pot over medium-high heat. Add the leeks and onions and cook, stirring often, until starting to brown, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the vegetable stock, then add the roasted beetroot. Bring to a boil and cook until the beetroot are heated through.
Transfer the soup to a blender (in batches, if needed) and puree. When the soup is puréed, add the cream in a steady stream while blending.
Return the soup to the pot and stir in the spices, salt, and pepper. Cook mostly covered over medium heat until hot, then serve in individual bowls with fresh mint and extra cream.