Roasted Beetroot Soup
Roasted Beetroot Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes 4 servings with 332 calories, 9g of protein, and 17g of fat each. For $2.
Cook time
45 min
Servings
4
Ingredients
12
Nutrition
per serving332 kcal
Calories
9 g
Protein
17 g
Fat
39 g
Carbs
Ingredients
For 4 servings
Kitchen Tools
AdFleischthermometer
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Ninja Foodi Multi-Cooker
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Kochmesser
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Instructions
- 1
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.
- 2
Remove the beetroot from the roasting pan, and rub the skin off (please remember the gloves).
- 3
Cut the beetroot into quarters and place in a large pot.*** (see note below)
- 4
Add the onion flesh only (no skins) .
- 5
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.
- 6
Place a serving of hot soup in your bowl, add the potato, top with sour cream and garnish with diced beetroot.
- 7
Drizzle with a little olive oil.I served mine with pretzels, but a good rye bread would be more traditional.
