Roasted Beet Soup Recipe with Blue Cheese

  • 33
  • Total time

    1 hours 45 minutes

  • Difficulty
    Easy

Ingredients

  • beetroots 1kg, topped, tailed, scrubbed clean and cut into large pieces
  • red onion 1, cut into wedges
  • garlic 3 cloves
  • thyme ½ a small bunch, plus a few leaves
  • vegetable stock 500ml
  • crème fraîche 100ml
  • lemon ½, juiced
  • sourdough 3 slices, cut in half
  • caramelised onion chutney 4 tbsp
  • blue cheese 150g
  • walnuts a handful, roughly chopped

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Put the beetroot, red onion and garlic into a roasting tin, pour in 150ml of water, season well and scatter over the thyme. Cover with a double layer of foil and put into the oven for 1 hour 15 minutes or until the beetroots are very tender to the point of a knife.

    Step 2

    Remove the foil, then peel the beetroots and discard the skin, then chop into small pieces. Put into a pan with the onion, garlic and vegetable stock, bring to the boil then use a hand blender to whizz until completely smooth, or ladle into a blender and whizz. Season, then stir in the crème fraîche and lemon juice, and whizz again. Keep warm.

    Step 3

    Heat the grill to high. Put the bread pieces onto a baking tray and toast on either side. Spread each piece with the chutney and then add a piece of blue cheese, some thyme leaves and walnuts. Grill until melted.

    Step 4

    Spoon the soup into bowls and top with the toasts.

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[image id="61124" size="landscape_thumbnail" alt="Mushroom Soup Recipe With Pickled Mushrooms"]

Nutritional data

  • kcals
    442
  • fat
    19.4g
  • saturates
    10.8g
  • carbs
    42g
  • sugars
    23.1g
  • fibre
    6.4g
  • protein
    15.1g
  • salt
    1.5g

Original Article Olive Magazine

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