Beetroot Soup with Goat Cheese

Description

Beetroot Soup with Goat Cheese

Ingredients

• Beetroot - 17.6 oz
• Onion - 1 piece
• Carrot - 1 piece
• Courgette - 3.5 oz
• Celery stalk - 1 piece
• Garlic - 4 cloves
• Mild Chili Spice - 0.7 oz
• Green peppercorns - to taste
• Bay leaf - 1 piece
• IDEAL Clasico Olive Oil - 1 fl oz
• Unrefined Sunflower Oil - 1 fl oz
• Balsamic Vinegar - 1 fl oz
• Goat cheese - 1.4 oz
• Apple - 1.1 oz
• Shallot - 0.2 oz
• Salt - to taste

Step by Step guide

Step 1

Drizzle the beetroot with olive oil for roasting, wrap it in foil, and place it in an oven preheated to 392°F for one and a half hours.

Step 2

Chop the onion, carrot, zucchini, and celery randomly and cover with water. Add garlic, peppercorns, a bay leaf, and a pinch of chili. You can also add any vegetable scraps, such as fennel tops. Simmer for an hour over low heat.

Step 3

Remove the beetroot from the oven and let it cool. Peel and place it in a blender, adding Extra Virgin olive oil, balsamic vinegar, and salt. Blend lightly, then add 200 ml of broth and blend again until smooth.

Step 4

Pour the soup into a bowl and garnish with pieces of goat cheese, julienned apple, finely chopped chives, and drizzles of Extra Virgin olive oil.

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