Roasted beetroot soup
Cooking time40 minutes
Prep time10 minutes
Servings4 portions
Ingredients
For the roasted vegetables
- 600 g beetroot
- 2 carrots
- 1 onion
- 3 cloves garlic
- 50 g ginger
- 30 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
- 3 Tbsp balsamic cream
For the soup
- 1000 ml hot vegetable stock
- 30 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
- 1 stick celery, finely chopped
- 3 Tbsp coriander, finely chopped
- Freshly ground pepper
- Salt
To serve
- 3-4 Tbsp Greek yoghurt
- Walnuts
Instructions
EXECUTION
- Roughly chop the beetroot, onion and carrots and transfer them to a roasting tin. Add the garlic and the ginger (whole).
- Drizzle with the olive oil and balsamic cream, cover with foil and roast for about 40 minutes at 200°C.
- Remove from the oven and while still hot, puree with the coriander, celery, balsamic cream, olive oil, pepper, salt and stock. If necessary, thin with a little more stock.
- Serve in bowls, adding some yogurt, walnuts, a few drops of olive oil and chopped coriander.
Instead of roasting the vegetables, you can sauté them lightly and boil them until they are soft.
