Roasted Beetroot Soup
Roasted Beetroot Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre.
- Servings: 4
- Total cooking time:
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.
