I’ve been meaning to make this soup for ages and finally I did it. I have to admit that it is lengthier than my other cream soups. After washing the beetroot and then seasoning with oil, thyme, rosemary, honey and garlic, I put them in the oven.
The roasting process can take up one hour and a half. This is even having the oven at 200 degrees Celsius. However, you get the best flavours out of the beetroot. If you are pressed for time, you boil them in a saucepan and then season them after. Even though this process is long I do think think it is worth it because of the sweet roasted flavour of the beetroots.
Once you have blended the honey roast beetroot allow the soup to stew and cook. Then you can add the other pieces of beetroot and presto it is done. I garnished the soup with thyme and three pieces of roasted beetroot.
Prep: 15 mins
Cooking time: 1 hour
Serves: 3 people
-3 Bunches of Beetroot
-3 Bunches of Beet Greens
-1/2 pack of spinach
-1 Tsp Rosemary
-1 Tsp Thyme
-1 Tsp Coriander
-1 Tsp Parsley
-2 Tbsp Honey
-1 Tsp Garlic Flakes
-Salt and pepper to taste
Wash and prep the vegetables.
Chop the beet greens and save for later.
Chop the beetroot into quarters.
Place the beetroot in a Pyrex dish.
Add oil, honey, herbs and seasoning to the beetroot.
Roast the beetroot in the oven at 200-250 degrees Celsius.
Take some of the beetroot pieces and place them in a food blender.
Blend the beetroot until puréed.
Add a knob of butter.
Add the spinach and beet greens.
Add salt and pepper.
Serve in a plate.