Velvet roasted beetroot soup
An elegant winter vegetable soup that makes for a perfect starter, the roasted vegetables give a delicious aroma and depth of flavour, while the bright purple colour makes a beautiful presentation, ideal for festive occasions.
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Ingredients
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500 gbeetroot
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250 gsweet potatoes
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125 gparsnips
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4 tbspolive oil
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½ tspflaky salt
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several dashesfresh ground pepper
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1 tbspmaple syrup optional
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¼ tspfresh rosemary chopped
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½ tsplemon rind chopped or grated
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1 tspsage dry (or 1 tbsp fresh, chopped)
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1 clovegarlic crushed
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1000 mlvegetable stock
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200 mlcoconut cream or oat cream
Instructions
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Preheat the oven to 200°C (top and bottom elements).
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Wash, peel, and cut the veggies into chunks.
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Put them on a baking tray, drizzle with 3 tbsp olive oil, and add the spices and maple syrup (if using), along with the herbs and lemon rind. Mix well and roast in the oven for 25 minutes.
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In a medium pot, heat up the remaining 1 tbsp of oil and gently fry the garlic in it over a medium heat. Then add the veggies and the vegetable stock and let everything cook for 5-10 minutes, until the veggies are very soft.
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Blend the soup with a stick blender until velvety smooth.
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Serve and top with the remaining coconut (or oat) cream and add more herbs if desired.
