Roasted beetroot soup

Name: Roasted Beetroot Soup
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4-6 servings
Cuisine: Australian
Ingredients: 4 trimmed medium beetroot (about 650g); 2 tbs olive oil; 2 leeks, trimmed, halved lengthways and thinly sliced; 400g potatoes, peeled and chopped; 3 garlic cloves, finely chopped; 5 cups chicken or vegetable stock; Reduced fat sour cream, to serve; Snipped chives, to serve; Salt and pepper, to taste

Warm up with the rich and earthy flavors of roasted beetroot soup. This vibrant soup features sweet, caramelized beetroot roasted to perfection, then blended into a smooth and creamy texture. The natural sweetness of the beetroot is enhanced by roasting, creating a deep, flavorful base. Serve this soup hot, garnished with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs for an extra touch of brightness. Perfect for a cozy lunch or dinner, this roasted beetroot soup is both nutritious and delicious. Enjoy the beautiful color and comforting taste of this delightful soup!

4 trimmed medium beetroot* (about 650g)
2 tbs olive oil
2 leeks, trimmed, halved lengthways and thinly sliced
400g potatoes, peeled and chopped
3 garlic cloves, finely chopped
5 cups chicken or vegetable stock
Reduced fat sour cream and snipped chives, to serve
*trim beets leaving about 5-6cm stalks and the root attached

STEP 1 Preheat oven to 180°C/160°C fan-forced. Individually wrap beets in foil and place onto a baking tray. Roast for 50-60 minutes or until just tender when tested with a skewer. Carefully remove foil, set beets aside to cool. Wearing rubber gloves, peel beets then roughly chop and set aside.

STEP 2 Heat oil in a large saucepan over medium heat. Add leeks, potatoes and garlic and cook, stirring occasionally, for 4-5 minutes until leeks are just tender. Add beetroot and stock, cover and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until potatoes are tender.

STEP 3 Using a hand blender, blend soup until smooth. Season with salt and pepper to taste. Warm soup over low heat. Ladle into serving bowls. Swirl a dollop of sour cream through each, sprinkle with chives and serve.

Nutritional Facts

Beetroot: High in fiber, folate, and vitamin C; supports digestive and immune health. Rich in antioxidants and nitrates; promotes heart health and may improve blood flow. Contains essential minerals like potassium and manganese; supports overall well-being and energy.

Tips and Tricks

Roasted Beetroot Soup: Choose fresh beetroot and aromatic spices for a flavorful soup. Roast until tender, then blend until smooth and creamy for a warming dish.