Roasted Beetroot Soup

Name: Roasted Beetroot Soup
Ingredients: 1 2/3 pounds beetroot; 2 brown onions with skin; 1 handful fresh thyme; 3 bay leaves; olive oil; salt; 2/3 tablespoon honey; 2/3 tablespoon balsamic vinegar; 3 1/8 cups beef stock; 1 7/16 teaspoons smoked paprika Hot or Medium; 1 baked potato optional for serving; sour cream optional for serving

12 ingredients

7 steps

Ingredients

1 2/3 pounds beetroot
2 brown onions with skin
1 handful fresh thyme
3 bay leaves
olive oil
salt
2/3 tablespoon honey
2/3 tablespoon balsamic vinegar
3 1/8 cups beef stock
1 7/16 teaspoons smoked paprika Hot or Medium
1 baked potato optional for serving
sour cream optional for serving

Directions

1

Place the beetroot, onions, thyme, bay leaves and salt with a generous splash of olive oil in a roasting pan and roast at 200°C for about 60 -90 minutes until soft.
2

Remove the beetroot from the roasting pan, and rub the skin off (please remember the gloves).
3

Cut the beetroot into quarters and place in a large pot.*** (see note below)
4

Add the onion flesh only (no skins) .
5

Add the all the other ingredients and bring to a boil.
6

Simmer at a rolling boil for about 30 minutes.
7

Puree the soup to your liking, I like it smooth with a few beetroot pieces for texture.