Beetroot and Leek Cream Soup

  • Difficulty: Medium
  • one hour and 20 minutes
  • 3 servings
Beetroot and Leek Cream Soup

Beetroot is one of the healthiest veggies on the market, and now that it’s autumn, we recommend serving it as often as possible. It is an excellent source of potassium and magnesium, helping lower blood pressure and cholesterol. We’ve made a cozy soup using it as the main ingredient, along with leek and onion, and seasoned it with rosemary and cumin.

Ingredients Needed for Beetroot and Leek Cream Soup

3 medium-sized beetroots
3 rosemary sprigs
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon cumin seeds
1 onion, thinly sliced
1 medium-sized leek, thinly sliced
salt
pepper
double cream (optional)
walnuts (optional)

How to Cook Beetroot and Leek Cream Soup

  1. Peel the beets and slice them into quarters. Add them in a baking dish.
  2. Season them with salt, pour a drizzle of olive oil, and add a few rosemary sprigs in between the beet quarters.
  3. Slide the tray into the oven for the next hour at 360 degrees F/180 degrees C.
  4. Heat a skillet over medium heat, add the butter and cumin seeds. Melt the butter and mix.
  5. Add the onion and cook it for 2 minutes. At the leek and cook for an additional 2 minutes.
  6. Blend the beetroot and mix it with 1 cup of water until smooth and creamy.
  7. Mix it with the cooked onion and leek mixture and season with salt and pepper.
  8. Whisk it until smooth and creamy.

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