use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Roasted beetroot soup

  • Cooking time40 minutes
  • Prep time10 minutes
  • Servings4 portions
recipe image Roasted beetroot soup

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
      1. Roughly chop the beetroot, onion and carrots and transfer them to a roasting tin. Add the garlic and the ginger (whole).
      2. Drizzle with the olive oil and balsamic cream, cover with foil and roast for about 40 minutes at 200°C.
      3. 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.
      4. 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.