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Roast beetroot soup with crispy topping
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Elevate your menu with vibrant beetroot soup crowned with creamy goat's cheese.
Ingredients:
  • 1kg beetroot
  • 9.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 2 tsp chopped fresh thyme
  • 375ml (1 1/2 cups) homemade stock or vegetable liquid stock
  • 375ml (1 1/2 cups) water
  • 40.00 ml sunflower seeds
  • 40.00 ml pepitas
  • 20.00 gm rolled oats
  • 4 slices rye bread, toasted, to serve
  • 40g soft goat's cheese
Instructions:
  • Preheat your oven to 200C/180C fan forced. Individually wrap each beetroot in foil and arrange them in a baking dish. Roast for 1 hour and 20 minutes until easily pierced with a skewer. Allow them to cool slightly, then peel, discard the skin, and roughly chop the beetroot. Enjoy!
  • In a large saucepan, warm the oil over medium heat. Sauté onion, celery, and carrot until softened, about 5 minutes. Stir in garlic and thyme for an aromatic minute. Pour in stock, water, and beetroot, bring to a boil, then simmer for 15 minutes over low heat. Allow to cool slightly, then blend until smooth in batches.
  • While you line a baking tray with parchment paper, mix sunflower seeds, pepitas, and oats in a bowl. Spread the mixture evenly on the tray and bake for about 8 minutes, or until golden brown.
  • Gently reheat soup in a saucepan over low heat. Top toast with cheese and serve alongside the warm soup. Enjoy!

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