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Roasted red beet and carrot soup


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.

Rapunzel Products

1203385 Pesto verde, vegan
1000695 Olive oil extra virgin
201655 Almond slivers
1200695 Vegetable bouillon without yeast

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