Roast Red Beet Soup with Goat's Cheese Cream
Okay, I know, another soup. It's just that it's Fall now and I love spending this sweater weather time in my couch with a good, hot cup of yummy soup. Now red beetroot soup was one of my first recipes on this blog, actually I think it was the first. This time, I have taken a nicer picture and I've added a couple of twists ;) So give this tasty soup a go and enjoy it wearing your cosiest, warmest sweater!
WHAT DO YOU NEED?
- 1kg of raw red beets peeled and cut into 2-3 cm cubes
- olive oil
- salt & pepper
- a cube of chicken stock
- 1 medium sized onion
- a couple of cloves of garlic
- a pinch of sugar
- soft, spreadable goat's cheese, 2-3 heaped tablespoons
- a splash of cream
WHAT DO YOU NEED TO DO?
- Pre-heat the oven to 200°C. While it is warming up, place the cubed red beet in a roasting tray or on some baking paper, add a good splash of olive oil, some salt, a pinch of sugar and mix it up with your hands to make sure everything is well covered in the oil and seasoning.
- Place the tray in the oven and roast for a good 40 minutes, stirring them over after 20 minutes.
- While the beets are roasting, dice up your onion and the garlic and cook in some more olive oil. When these are softened, add your red beets and leave them to stew a little so all the flavours combine nicely.
- Finally, add the chicken stock and about 1L of water. Leave to simmer for 5 minutes.
- As the soup is simmering, add the cream to the goat's cheese and microwave for 30seconds to soften it up. Stir until it becomes a smooth paste/dip.
- Using a blender, mix the soup until smooth and season to taste. Serve piping hot with a dollop of the goat's cheese.