Roast Beetroot Soup

Name: Roast Beetroot Soup
Ingredients: 4 beetroot, roughly cricket ball size, quartered; 1 onion, peeled and quartered; 1 tablespoon olive oil; 2 tablespoons water; 750 milliliters vegetable stock; Creme fraiche to serve, optional

6 ingredients

2 steps

Ingredients

4 beetroot, roughly cricket ball size, quartered
1 onion, peeled and quartered
1 tablespoon olive oil
2 tablespoons water
750 milliliters vegetable stock
Creme fraiche to serve, optional

Directions

1

Preheat the oven to 200c. Put the beetroot, onion, oil and water in a baking tray, season well and cover with foil. Cook the vegetables for 1-11/2 hours until the beetroot is tender.
2

Put the vegetables along with any juices into a large saucepan with the stock and blend with a handheld blender or whizz in a liquidizer. Reheat when you are ready to serve and check the seasoning. Serve with a small blob of creme fraiche if desired (obviously the soup is then not vegan).