Roasted beetroot soup
Roasted beetroot soup
Ingredients
- 500 g beetroot, scrubbed and wiped dry
- 1 red onion,peel and cut in large wedges
- 4 cloves garlic, peeled
- 1 bay leaf
- 1 tbsp dried thyme or 4 sprigs fresh thyme, leaves only
- 1 tbsp black peppercorns
- 500 ml vegetable stock
- ½ lemon, juice only
- ½ nutmeg, grated
- Sea salt
Instructions
- Pre-heat oven to 180C. Place beet root, red onion, garlic, bay leaf, thyme, peppercorn in a roasting tin.
- Pour 200 ml of water into the tin and place in the oven for 1 hour 15 minutes or until the beetroots are tender.
- Peel beetroots and cut into small dices. Discard bay leaf and put contents of roasting tin into a small pot, with chopped beet roots and vegetable stock.
- If required, de-glaze the roasting tin with 100 ml hot water and add it into the pot.
- Bring to a boil and cook for a further 5-7 minutes.Transfer to a blender and whizz until smooth.
- Check seasoning, add lemon juice, nutmeg and whizz again.