I’m not sure how best to describe the flavours but here goes… Earthy richness from the beetroot, sweetness from the potato and garlic and just enough spice and chilli to give a kick. Perfect on this rainy thunderstorm filled day in Corfu!
Roasting everything in a hot oven gives an intensity you’d never get from simply sautéing. Simple, delicious, healthy and inexpensive.
1 tbsp of oil, I used coconut oil.
1 large sweet potato, peeled and cut in chunks.
3 medium sized raw beetroot, peeled and cut in chunks.
4 unpeeled cloves of garlic.
1 red onion, peeled and cut in chunks.
1 tsp of ground cumin and chilli flakes.
Sea salt and black pepper.
Mix everything together, except the stock, in a roasting tin. Roast at 190 degrees for 40 mins.
Squeeze the garlic pulp out of the skins, tip the roasted veg into a saucepan. Add hot vegetable stock. Quantity is purely personal preference, I like a fairly thick soup so only add enough to cover the vegetables. Simmer for 5 minutes then blend until smooth. Delicious with a little Greek yoghurt swirled in.