Beetroot Cream Soup
By mollisia
full of flavour with incredibly strong fresh colour of dark pink.
the best when serving warm with a cold blotch of thick sour cream.
Rate this recipe
3.2/5
(103 Votes)
1 Picture
Ingredients
- - 650 g beetroots
- - 1 onion
- - 2 cloves of garlic
- - 1/2 tsp dried thyme
- - 1 tsp fresh thyme
- - salt/ pepper
- - 1,5l stock
- - oil
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
Split beetroots into same not big pieces and wrap them in aluminium foil and roast in the oven (in 200*C) for 1 hour.
Step 2
prepare the onlion and the garlic chopping them into little bones.
Step 3
peel still warm roasted beetroots and cut them into small pieces.
Step 4
put the vegetables into the preheated oli on the pan and vitrify them. Put the thyme (dried and fresh) and beetroot. fry for a few minutes.
Step 5
add the stock and boil until the beetroot is soft.
Step 6
when the soup is a little cooled down, blend it unitl it's smooth.
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