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.
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.
- Beetroot: 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.
- White cabbage: 800 g
- Onion: 4 heads
- Ground cumin: 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.
- Beetroot: 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.
- Chives (ciboulette): to taste
- Vegan sour cream: to taste
