LENTEN

Roasted Beetroot Soup

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Roasted beetroot is a concentrate of beet flavor, so don't even think about using anything else. Here’s an article that shows you how to roast it properly. Ideally, the olive oil should be extra virgin — its aroma will definitely enhance the soup. Recipe from a popular American restaurant.

Ingredients

Beetroot - 28.2 oz
Carrot - 4 pieces
White Cabbage - 28.2 oz
Onion - 4 heads
Leek - to taste
Rosemary - 5 sprigs
Garlic - 8 cloves
Thyme - 5 sprigs
Ground Cumin - 4 spoons
Olive Oil - 1 fl oz
Water - 3 qt
Salt - to taste
Sour Cream - to taste
Shallot - to taste

Step by Step guide

Step 1

Peel the beetroot and carrot, cut them into random pieces, place them on a baking tray along with garlic and herbs, drizzle with oil, cover with foil, and bake in the oven for about 30 minutes at 356°F.

Step 2

Cut the cabbage and onion into thin strips and sauté them in olive oil. At the end, add cumin.

Step 3

Place the roasted beets and carrots into a saucepan or pot, add the cabbage, pour in water, and cook for 15 minutes. Then blend everything until smooth.