Roasted Beetroot Soup

Roasted Beetroot Soup

Roasted Beetroot Soup

45 minutes

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Details
  • Servings:   4
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   8 Points
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Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 10 ml Balsamic Vinegar
  • 3 Bay Leaves
  • 750 ml Beef Stock
  • 750 grams Beetroot
  • 2 Brown Onions (with skin)
  • 1 Handful Fresh Thyme
  • 10 ml Honey
  • Olive Oil
  • 1 Baked potato -(optional for serving)
  • Salt
  • 7 ml Smoked Paprika (Hot or Medium)
  • Sour Cream -(optional for serving)
Instructions

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.

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

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

Add the onion flesh only (no skins) .

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.

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

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

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