roasted beetroot soup
The beetroots and garlic in this recipe are roasted before being added to the pot, which enhances their sweet flavour. As such, very little else is needed to give this velvety textured soup its deep flavour.
Makes: 4 servings
3 medium beetroots, peeled
6 garlic cloves, unpeeled
2 tbsp extra virgin olive oil, plus extra for drizzling
1 leek, thinly sliced
1 tbsp fresh flat-leaf parsley, chopped finely
1 tsp fresh thyme leaves
1 bay leaf
3 cups water
2 tbsp fresh lemon juice
Himalayan salt and freshly ground black pepper
Pre-heat the oven to 200C/390F.
Drizzle the beetroots with olive oil, wrap in parchment and bake for an hour, or until tender. Do the same with the garlic cloves, and roast for 30 minutes. Let both the beetroots and the garlic cool, then quarter the beetroots and squeeze the garlic cloves from their skins.
Heat the olive oil in a medium-sized saucepan over a medium heat. Add the leek and cook, stirring until tender, for 6 to 8 minutes. Add the roasted beetroots and garlic, along with the parsley, thyme, bay leaf, and the water. Season with salt and pepper.
Bring to a boil; reduce the heat and simmer for 5 minutes. Discard the bay leaf. Let cool and then purée in a blender until smooth. Re-heat after blending. Stir in the lemon juice and season with salt and pepper.
Andy’s Sugar Safe® Tips
Sprinkle with some toasted pumpkin seeds or walnuts, or serve as a side to your favourite protein dish, to add to your macronutrient (protein/fat/carbohydrate) content.