Roasted Beetroot Soup
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 71.78
- Health score: 25.00
- Weight Watcher points: 8.00
Summary
Roasted Beetroot Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes 4 servings with 332 calories, 9g of protein, and 17g of fat each. For $2.28 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It is perfect for Autumn. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of brown onions, paprika, beef stock, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Roasted Beetroot Panzanella, Roasted Balsamic Beetroot, and Beetroot, Banana & Berry Smoothie ft. Love Beets Baby Beetroot.
Ingredients
balsamic vinegar10 ml
bay leaves3
beef stock750 ml
beetroot750 grams
brown onions2
thyme1 Handful
honey10 ml
olive oil4 servings
baked potato -)1
salt4 servings
paprika7 ml
cream -)4 servings
Instructions
Step 1
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.
Step 2
Remove the beetroot from the roasting pan, and rub the skin off (please remember the gloves).
Step 3
Cut the beetroot into quarters and place in a large pot.*** (see note below)
Step 4
Add the onion flesh only (no skins) .
Step 5
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.
Step 6
Place a serving of hot soup in your bowl, add the potato, top with sour cream and garnish with diced beetroot.
Step 7
Drizzle with a little olive oil.I served mine with pretzels, but a good rye bread would be more traditional.
Categories
Dish Types: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, lacto ovo vegetarian
Occasions: fall, winter