Roasted Beetroot Soup

Source: Coles Magazine

Serves: 6 - Prep: 30 mins - Cooking 2 1/4 hours - Freezable: Freeze cooled soup without toppings in an airtight container for up to 1 month. Thaw in fridge for 24 hours, then reheat in a saucepan over medium heat until boiling. Alternatively, thaw and heat in microwave.

2 bunches beetroot
2 red onions, quartered
2 carrots, halved crossways and lengthways
Olive oil spray
4 cloves garlic, unpeeled
1 L vegetable stock
350 g loose brushed potatoes, peeled, chopped
1 tsp brown sugar
120 g goats' cheese or fetta, crumbled
Thyme sprigs, to serve
Extra virgin olive oil, to serve

  1. 1/2 Coles Bakery White Sourdough Baguette, thinly sliced, toasted

  2. Preheat oven to 200°C or 180°C fan. Wash and trim the beetroot, then wrap tightly in foil. Place on a baking tray and bake for 45 minutes.
  3. Reduce oven to 180°C or 160°C fan. Line a baking tray with baking paper. Arrange onion and carrot in a single layer on tray. Spray with oil. Bake with beetroot for 30 minutes. Add garlic to the tray and bake for a further 30 minutes or until beetroot is very tender when pierced with a small sharp knife and other vegetables are lightly caramelised.
  4. Unwrap the beetroot and cool slightly, then slip off the skins. Coarsely chop beetroot and place in a large saucepan. Add onion and carrot, then squeeze garlic from the skins into the pan. Add the stock and potato. Cover and bring to the boil over medium heat. Reduce heat to low. Cook for 20 minutes or until potato is tender.
  5. Use a stick blender to blend soup until smooth. Stir in sugar and season. Ladle into bowls and top with goats' cheese or fetta, thyme sprigs and a drizzle of extra virgin olive oil. Serve with sourdough toast.

Per serve: 347 Cal / 13.4g protein / 10.8g fat (3.9g sat fat) / 44.2g carbs (18.2g sugars) / 11.2g fibre / 975mg sodium

Vic Lic

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