Roasted Beetroot & Sweet Potato Soup

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.
Vegetable stock.

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.

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