Roasted Beetroot and Thyme Soup
A delicious beetroot soup with great depth of flavour thanks to the pre-roasting of the vegetables. Serve with soured cream and bread on the side.
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Ingredients
- 500 grams fresh raw beetroot
- 1 large onion
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- 1 litre vegetable stock
- 4 tablespoons Soured cream to serve
Instructions
- Remove the stalks from the beetroot. Cut the tail from each beetroot then cut into 1 inch chunks, no need to peel.
- Peel the onion and chop into segments - like an orange. Put into a large roasting tray with the beetroot and drizzle with the olive oil. Sprinkle over most of the thyme and put in the oven at 170 degrees for 30-40 minutes, until the veg is softened.
- When the veg is cooked, tip it into a large saucepan (take out any tough sprigs of thyme) and cover with the stock. Bring to the boil, taste and season with salt and pepper.
- Blitz the soup in a food processor until smooth.
- To serve, top eash bowl of soup with a dollop of soured cream.
Video
Nutrition Facts
Roasted Beetroot and Thyme Soup
Amount per Serving
Calories
111
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
7
mg
2
%
Sodium
998
mg
43
%
Potassium
66
mg
2
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
687
IU
14
%
Vitamin C
5
mg
6
%
Calcium
26
mg
3
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
