Hi! I'm now working from Wordpress. I've edited this post there, reformatted it so that it is much easier to read & follow my recipe. This link will take your directly to the recipe:
Link to my newest and old recipes, click:
For a root vegetable based soup, this is surprisingly light. It has little of the 'earthiness' that has been used to describe beetroot - a taste that has discouraged some from appreciating this under rated vegetable. Serve this soup very cold! Perfect for the present hot weather!
Serve with a side of vegetable chips. Chips are a treat to begin with and here, it also provides a textural complement to the silky soup. Beetroot chips are nice but even better are parsnip or potato chips.
The recipe below serves as a guide. Adjust the amount of seasonings to get the balance of savoury, salty, sweet and tart to best suit your taste buds.
DAIRY & GLUTEN FREE ROASTED BEETROOT SOUP
Prep:
|
10 minutes
|
Cook:
|
~1 hour if roasting beetroot or buy ready roasted + 5 minutes
|
Inactive:
|
-
|
Level:
|
Easy
|
Makes:
|
~3 cups
|
Oven Temperature:
|
400F (200C) if you are roasting beetroot
|
Can recipe be doubled?
|
Yes
|
Make ahead?
|
Up to 3 days
|
Just the ingredients
1 (~300g) fresh beetroot
OR buy ready roasted beetroot
1 teaspoon chicken stock granules + 1 cup boiling water
OR
1 cup chicken stock
1 Tablespoon capers
1 teaspoon lemon zest 1 Tablespoon extra virgin olive oil 1 and 1/2 Tablespoons honey
pinch of black pepper
salt to taste
|
1 (~10.5oz)(~300g) fresh beetroot
OR
buy ready roasted beetroot
1 teaspoon chicken stock granules + 1 cup boiling water
Use good quality chicken granules as it will affect the taste of the soup.
OR
1 cup chicken stock
1 cup chicken stock
1 Tablespoon capers
1 teaspoon lemon zest
1 Tables extra virgin oil
1 and 1/2 Tablespoons honey
pinch of black pepper
salt to taste
Method
Roast the beetroot
Beetroot can be roasted and refrigerated up to 3 days ahead.
Heat up the oven to 400F (200C) oven rack adjusted to middle position. Wrap the beetroot in aluminium foil. It should look like a UFO. Hot air circulates within the package and helps speed up cooking. That is what I am told anyway.
Bake in heated oven for 1 hour. Beetroot is cooked when you can easily insert a skewer through it.
Unwrap and when it is cool enough to handle, peel off the skin which can be pretty fun. Cut the beetroot into chunks. Refrigerate if not using shortly.
Unwrap and when it is cool enough to handle, peel off the skin which can be pretty fun. Cut the beetroot into chunks. Refrigerate if not using shortly.
Chicken stock should be at room temperature before you puree it with all the other ingredients.
Use a handheld blender or standing blender to puree everything.
Adjust seasonings to suit your taste. Want it more tart? Add more capers. Do remember they are also salty. Does it taste too concentrated or thick? Thin it out with water. Honey, capers, chicken stock vary widely in sweetness, taste and saltiness, so adjust accordingly. It will come out delicious.
This soup is best served cold.
Sometimes, after ladling soups into bowls/cups, I add a few capers on top, not as a garnish, but because I like the little bites of salty tartness.
Tips
If you are roasting the beetroot, it makes sense to roast more than one beetroot. Think of the energy consumption at 400F (200C) for one hour! I suggest roasting at least 3 or 4 individually wrapped in foil. Keep the rest in the freezer to use in salads or sandwiches.
Here are 2 of my recipes where I used roasted beetroots.
Here are 2 of my recipes where I used roasted beetroots.
 |
| My ideal roast beef tea sandwich. Beefy tasting, tender and moist. |
There is a thin slice of beetroot within each sandwich. I roast my own beef and they are meltingly tender with an enticing round pink centre.
It is the sweet pickled onions that makes this salad different.
WHAT'S COMING UP NEXT?
Time for something sweet again. I made these out of the leftovers that I had in the refrigerator and they came out the best tasting fluffy pancakes. Look at the texture! They are definitely worth going into the store to pick up the ingredients just to make some. In fact, I have had four rounds of these already!
No comments:
Post a Comment