Roasted Beetroot Soup


Photo: Rosemary Gough
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Ingredients

750 grams Beetroot
2 Brown Onions (with skin)
1 Handful Fresh Thyme
3 Bay Leaves
Olive Oil
Salt
10 ml Honey
10 ml Balsamic Vinegar
750 ml Beef Stock
7 ml Smoked Paprika (Hot or Medium)
1 Baked potato -(optional for serving)
Sour Cream -(optional for serving)

Preparation

1
Place the beetroot, onions, thyme, bay leaves and salt with a generous splash of olive oil in a roasting pan and roast at 200ºC for about 60 -90 minutes until soft.
2
Remove the beetroot from the roasting pan, and rub the skin off (please remember the gloves).
3
Cut the beetroot into quarters and place in a large pot.*** (see note below)
4
Add the onion flesh only (no skins) .
5
Add the all the other ingredients and bring to a boil.
6
Simmer at a rolling boil for about 30 minutes.
7
Purée the soup to your liking, I like it smooth with a few beetroot pieces for texture.
8
Serving options :
9
Retain one of the beetroot and cut into small dice.
10
Cross cut a baked potato (which you can bake together with the other ingredients) and squeeze it to make the insides puff out.
11
Place a serving of hot soup in your bowl, add the potato, top with sour cream and garnish with diced beetroot.
12
Drizzle with a little olive oil.
13
I served mine with pretzels, but a good rye bread would be more traditional.

Tools

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Yield:

4.0 servings

Added:

Tuesday, June 15, 2010 - 2:51am

Creator:

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