The deep purpley-red colour of this soup is so inviting. Just be sure to avoid wearing white clothes whilst making this recipe! The roasting of the beetroot increases their sweetness and adds a certain caramel-smoky flavour to this winter favourite.
- Beetroot - 500 g, cleaned
- Carrot - 1, peeled and chopped
- Parsnip - 1, peeled and chopped
- Bay leaves - 2
- Vegetable stock - 1 litre (gluten free, organic), can use chicken if you prefer
- Extra virgin olive oil - 1 tablespoon (organic, biodynamic), can use butter if preferred
- Butter - 1 dessertspoon (organic, biodynamic)
- Chives - Finely chopped
- Crème fraîche - 250 g (organic, biodynamic) can be omitted if you don't eat dairy
- Preheat the oven to approximately 180 C
- Wrap the baby beetroot in foil (can group into 2's or 3's) and put the cloves of garlic in with some of the beetroot.
- Roast in the oven for 20-30 minutes until the beetroot is cooked through.
- In a large pot add the olive oil, butter and onion, cooking over a low-medium heat to caramelize the onion.
- When the onion is transparent, add the chopped carrot and parsnip, cooking for a further few minutes.
- Add the stock and bay leaves, cover and bring to a simmer.
- Remove beetroot and garlic from the foil, peel both and then add to the soup. Simmer for a further 10 minutes.
- Remove the bay leaves, then carefully using a 'stab' mixer blend the soup until smooth.
- Serve with a spoon of the crème fraîche and sprinkle over the chives. Add pepper (and salt if you really need it) to taste.
- Beetroot is a rich source of antioxidants, minerals and also betaine.
- Betaine can help to improve digestion by supporting the production of gastric acid in the stomach.
- Betaine may also help to lower homocysteine levels, which is beneficial to the health of the cardiovascular and nervous systems in particular.
- Of course make sure you don't wear white clothes while making this delicious soup! Unless you want them to be red and white!