Roasted Beetroot Soup

40 min
Serves 1

200g beetroot

1 medium red onion

2 garlic cloves

1 tablespoon EVOO

400ml filtered water

1 tablespoon oat cream

1 tablespoon dry roasted pumpkin seeds

2-3 sage leaves

Salt and pepper to taste


Wash the beets but don’t peel them, just cut into wedges.

Peel the onion and cut into quarters.

Add beets, onion, and unpeeled garlic cloves to a baking tray. Drizzle with olive oil and season with salt.

Roast uncovered in a preheated oven at 190C for 20-25 min until caramelised.

Transfer to a blender, squeezing the garlic cloves out from the skin. Add boiling filtered water and blend for a few minutes until very smooth.

Serve with dry roasted pumpkin seeds, oat cream, sage, and freshly ground black pepper.

You might also like