Roasted Beetroot Soup with Wilted beetroot leaves and Creme Fraiche
A colourful, comforting soup perfect for this time of the year. It's made from roasted beetroot, garlic, ginger, allspice, thyme, and seasonings. Blended until creamy and smooth, served with a dollop of creme fraiche (or vegan cream).
Substitute:
- No beetroot? Try with carrots or parsnips instead.
- Vegan? Use vegan creme fraiche or vegan yoghurt.
- No beetroot leaves? Swap for spinach.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 65 minutes
Servings: 2
Ingredients:
For the soup:
600 g Beetroot
1 Onion
2 Garlic cloves (chopped)
1 tsp Ground ginger
1 tsp Allspice
600 ml Water
1 vegetable stock cube
1 Bay leaf
Olive oil
Salt & pepper
For the topping:
Beetroot leaves / Spinach
2 Garlic cloves (chopped )
Creme fraiche / vegan creme fraiche
Olive oil
Salt & pepper
Recipe:
- Preheat the oven to 200 C/180 fan/gas mark 6.
- Cut the beetroot into wedges (leave the skin on), toss in olive oil, season with salt and pepper.
- Place on a large baking tray, and roast for 20 minutes.
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant. Stir in the ginger, allspice and beetroot wedges. Cook for 4-5 minutes, or until the vegetables start sticking to the bottom of the pan.
- Add the stock, water and bay leaf and bring to the boil. Reduce the heat to low, cover, and simmer until vegetables are very tender, about 20-25 minutes.
- While the soup is cooking, make the beetroot leaves topping. Chop the beetroot leaves, and garlic cloves. Heat 1 tbsp of olive in a frying pan and cook the garlic and beetroot leaves for 5 minutes, until wilted and fragrant.
- Remove the bay leaf from the pan and use a hand blender to blitz the soup until smooth. Season to taste with salt and pepper.
- Ladle the soup into bowls and top with a dollop of crème fraiche ( or a vegan alternative) and the wilted beetroot leaves.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
Leftovers
Use any beetroot soup leftovers to make pasta sauce or to add to a casserole.
