Ingredients needed for your Roasted Beetroot Soup
- 800 g Beetroot
- 1 large onion
- 1 clove garlic
- 200 ml bio vegetable stock
- 4 tbs olive oil
- 1 cup orange juice freshly made
- 1/2 lime juiced
- sea salt by taste
- black pepper by taste
I found this recipe for cream soup with roasted beetroot among some old recipes collected from newspapers or written down by hand as I have asked someone how a meal was cooked… I can’t even remember what newspaper I cut it out from and how old it is. I found a total of three beetroot soup recipes saved in my idea box but I remembered right away that the one with roasted beetroot is the best of all.
You already know how beneficial beetroot is from my other recipes, even though it’s not the most popular vegetable around. About the health benefits of beets I have written in some of my other recipes with this amazing root like this Stuffed Hokkaido Pumpkin, Roasted beetroot and lentil salad and this lovely Beetroot spread. And if you enjoy beetroot as much as we do you will find many other recipes with beetroot on my blog.
Here is how to prepare this Roasted Beetroot Soup
ROASTED BEETROOT SOUP
Ingredients
- 800 g Beetroot
- 1 large onion
- 1 clove garlic
- 200 ml bio vegetable stock
- 4 tbs olive oil
- 1 cup orange juice freshly made
- 1/2 lime juiced
- sea salt by taste
- black pepper by taste
Instructions
- Peel the beetroot and dice into cubes. Put them in an aluminum foil, season with 2 tbs olive oil and salt and seal tightly. Roast in a preheated oven to 200° C for about 30 minutes.
- Peel the onion and the garlic and finely chop them. Heat the rest of the olive oil in a pot and steam the onion and the garlic for about 2-3 minutes.
- Add the beetroot and pour the orange juice and the broth. Let it simmer on low heat for about 15 minutes.
- Blend until smooth. Season with lime juice and freshly grounded black pepper.