Baked Beet Soup Puree

8 servings

120 minutes

Baked beets are a concentrate of beet flavor, so don't even think about using any other. Here's an article that will help you bake them properly. Olive oil should ideally be extra virgin — its aroma will obviously enhance the soup. Recipe from Buono restaurant.

Energy value per serving

• Calories: 185.3
• Proteins: 6g
• Fats: 6.9g
• Carbohydrates: 27.6g

Ingredients

• Beet: 800 g
• Carrot: 4 pc
• White cabbage: 800 g
• Onion: 4 head
• Chives: to taste
• Rosemary: 5 sprig
• Garlic: 8 clove
• Thyme: 5 sprig
• Ground cumin (zira): 4 tsp
• Olive oil: 50 ml
• Water: 3 l
• Salt: to taste
• Vegan sour cream: to taste
• Onion-sibulet: to taste

Cooking steps

1. Peel the beetroot and carrot, chop them randomly, place on a baking sheet with garlic and herbs, drizzle with oil, cover with foil, and bake in the oven for about 30 minutes at 180 degrees.

   Required ingredients:

   • Beet: 800 g
   • Carrot: 4 pieces
   • Garlic: 8 cloves
   • Rosemary: 5 sprig
   • Thyme: 5 sprig
   • Olive oil: 50 ml

2. Chop the cabbage and onion into strips and sauté in olive oil. Add cumin at the end.

   Required ingredients:

   • White cabbage: 800 g
   • Onion: 4 heads
   • Ground cumin (zira): 4 teaspoons

3. Place the roasted beetroot and carrot in a saucepan or pot, add cabbage, pour in water, and boil for 15 minutes. Then blend everything until smooth.

   Required ingredients:

   • Beet: 800 g
   • Carrot: 4 pieces
   • White cabbage: 800 g
   • Water: 3 l

4. Garnish the soup in the bowl with chopped green onions and add a spoon of soy sour cream.

   Required ingredients:

   • Onion-sibulet:  to taste
   • Vegan sour cream:  to taste