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Roasted red beet and carrot soup

Details


Preparation time
1 h 15 min
Baking Time
40 min
vegan
vegan
Seraphine
(BerlinKitchen)
Roasted red beet and carrot soup
Roasted red beet and carrot soup

Method


Preheat oven to 200 °C.

Lay beets, carrots and garlic on an oven proof baking pan, drizzle 3 tablespoons of olive oil and salt and pepper over it, and mix together. Bake in oven for about 30 - 40 minutes until tender. Take out and squeeze garlic from skin and disregard skin.

Heat olive oil in a big soup pot and add leek and cook on medium heat for 5 minutes. Add beets, carrots, garlic, water and soup broth and let simmer for 15 minutes. Add lemon juice and puree with a mixer. Season with salt and pepper to taste.

Serve with half a teaspoon of pesto and add a splash of oat cream.

Toss some almond chips over.

Ingredients


  • 4 red beets (about 940 g), peeled and cut into big chunks
  • 6 carrots (about 300 g), peeled and cut into big chunks
  • 3 garlic cloves (not peeled)
  • 5 tbs Rapunzel olive oil fruity, extra virgin
  • 2 stalks of leek, sliced into rings
  • 1.5 liter water
  • 1 tbs Rapunzel soup broth, w/o yeast
  • 2 tbs fresh squeezed lemon juice
  • 1 tsp Rapunzel sea salt, Atlantic 1200135,5pepper to taste
For serving:


RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de