We’ll get excited for the cooler weather if we can come home to this vibrant, organic beetroot soup!
- 4 beetroots, ends trimmed
- 1 tablespoon olive oil
- 1 carrot, peeled, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, crushed
- 4 cups (1L) vegetable liquid stock
- Sour cream, to serve
Simply pre-roast your beets – wrap in foil, bake until tender at 180C and once cool remove the skin. I like to do this part the day before.
Put a pan on gentle heat and add a splash of olive oil. Add your carrot, and celery to the pan and gently heat until softened.
Add garlic and gently heat till fragrant.
Add beetroot, stock and increase the heat until boiling. Once boiling reduce the heat and cook for a further 20 to 25mins (the vegetables should be tender).
Remove from heat and use a stick blender to blend until smooth. Taste and season. Just before serving I like to dollop with cream, sprinkle some pepita seeds and add a stick of rosemary to garnish.