Name: Roast beetroot soup with creme fraiche
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Ingredients: 3 medium beetroot, trimmed, scrubbed; 1 clove garlic, unpeeled; 1 tablespoon extra-virgin olive oil; 1 potato, peeled, chopped; 1 small onion, chopped; 1 carrot, chopped; 2 1/2 cup vegetable stock; 1/4 cup creme fraiche; baby basil leaves, to serve

Roast beetroot soup with creme fraiche

Makes 4 Cup

Prep

15M

Cook

1H 50M

Total

2H 5M

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Ingredients

3 medium beetroot, trimmed, scrubbed

1 clove garlic, unpeeled

1 tablespoon extra-virgin olive oil

1 potato, peeled, chopped

1 small onion, chopped

1 carrot, chopped

2 1/2 cup vegetable stock

1/4 cup creme fraiche

baby basil leaves, to serve

Method

1.Preheat oven to 200°C.

2.Place each beetroot on a piece of foil. Season to taste, wrap to enclose. Place in a baking dish. Bake 1-1 1/2 hours, until tender. Wrap garlic in foil, add to baking dish 20 minutes before end of cooking time.

3.In a medium saucepan, heat oil on high. Saute potato, onion, carrot 3-4 minutes, until onion is tender.

4.Peel skin from beetroot, chop and add to saucepan with vegetables. Stir in stock, squeeze garlic from skin into pan.

5.Bring to boil. Reduce heat to medium. Simmer, covered, 10-15 minutes, until vegetables are very tender.

6.Using a stick blender or food processor, blend until smooth. Season to taste. Serve with a drizzle of creme fraiche and a few baby basil leaves.

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Ingredients

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