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Roasted Beetroot Soup


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Ingredients

4 portion(s)

Soup

  • 500 g Beetroot, (3-5 bulbs - whole)
  • 150 g red onion, peeled, quartered - root intact
  • 150 g carrot, peeled, halved and roughly chopped
  • 250 g Potato (eg. Nadine), peeled, halved and roughly chopped
  • 4 cloves garlic, unpeeled, topped
  • 700 g water
  • 1 tbsp Vegetable Stock Conc.
  • dashes olive oil, to bake vegies only
  • Mint - Fresh, - handful, leaves only
  • feta, small diced - garnish only
  • salt & pepper
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Recipe's preparation

    Soup
  1. Preheat oven to 180°

  2. Wash & trim beetroot, then tightly wrap in aluminium foil

  3. Line baking tray with baking paper, add beetroot and bake for 45 minutes

  4. Add onion, carrot, garlic, & potato to baking tray then drizzle with Olive Oil and season with salt & pepper

  5. Bake for 30 minutes.

  6. Unwrap beetroot and remove skin with paper towel – then quarter

  7. Add all vegetables to TMX bowl – squeezing out roasted garlic from skin and removing onion root.

  8. Blend 3 sec / speed 5, then scrape down sides

  9. Add stock and water

  10. Cook 12 min /100°/speed 1

  11. Add half the mint through hole in lid then blend 1 min / increasing speed from 1-9

  12. Serve topped with Mint & Feta arranged in centre

     

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Tip

Great served with  a slice of toasted sourdough or toasted gluten free bread


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thick and delicious  

    Submitted by Marie R on 7. November 2015 - 23:36.

    Thick and delicious

     

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