Roasted Beet Soup

  • Difficulty: Basic
  • one hour and 15 minutes
  • 2 servings

Let’s use the mighty beetroot once more to prepare a nourishing and healthy creamy soup. A soup where carrot and potato also find their rightful place. Parmesan is optional. Just remember that if you want this soup the stay vegetarian you better skip the ‘parmigiano’.

Ingredients Needed for Roasted Beet Soup

10 ounces beetroot, cubed
1 tablespoon olive oil
salt
pepper
1 tablespoon vegetable oil
1 onion, minced
2 carrots, sliced
2 potatoes, cubed
1 teaspoon ginger, minced
2 garlic cloves, minced
4 cups of water
parmesan (optional, for serving)
dill (optional, for serving)

How to Cook Roasted Beet Soup

  1. Add the cubed beetroot to a baking dish, drizzle with olive oil and season with salt and pepper.
  2. Bake for 30 minutes at 400ºF/190ºC.
  3. Heat the vegetable oil in a pot over low-medium heat.
  4. Add the onion, carrots, potatoes, ginger, and garlic cloves. Stir.
  5. Pour the water, season with salt and pepper, and boil for 25-30 minutes.
  6. Add the cooked beet and stir it in.
  7. Transfer the veggies to a blender and puree them.
  8. You can serve the soup garnished with grated parmesan and/or finely chopped dill.

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