I actually bought the beetroot to roast in the oven, along with some other winter vegetables, but it was such a miserable day that I decided that soup would be the only thing that could sufficiently warm us up.
Had never made beetroot soup before, but I reckoned it couldn't be too different from any other kind of vegetable soup - you know, roast the veggies in the oven, add some stock and puree in a blender and add some dairy for a touch of creaminess. And boy oh boy was this good! The earthy sweetness of the beetroot is enhanced by the roasting and the added yoghurt was sheer genius.
Serves 5 - 6
1 kg beetroot, cubed
1 sweet potato, cubed
2 small onions, cubed
1 tbsp olive oil
1/2 teaspoon cumin
salt & pepper
1 cube chicken stock
3 tbsp plain yoghurt
1. Preheat oven to 180C. Place beetroot, sweet potato and onions in an ovenproof dish. Drizzle olive oil over & sprinkle with cumin, salt & pepper. Bake for 1 hour until softened, stirring once.
2. Spoon the vegetables into a cookingpot with 1 cup of water. Blend until smooth with a stick blender.
3. Add the stockcube and yoghurt and heat on the stovetop until warm throughout.
4. Serve warm with crusty bread.
Nutritional info (per serving): Calories 148.5 Total Fat 3.1 g Saturated Fat 0.7 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 1.9 g Cholesterol 0.5 mg Sodium 155.1 mg Potassium 106.9 mg Total Carbohydrate 24.0 g Dietary Fiber 4.4 g Sugars 12.2 g Protein 4.1 g