Roast Beetroot Soup With Crispy Topping

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Beetroot soup is a tasty way to start your menu or better yet,make it the star! Goats cheese gives a beautiful creaminess.

The ingredient of Roast Beetroot Soup With Crispy Topping

• 5 6 large 1kg trimmed beetroot
• 2 teaspoons extra virgin olive oil
• 1 red onion finely chopped
• 2 celery sticks finely chopped
• 1 large carrot peeled finely chopped
• 2 garlic cloves crushed
• 2 teaspoons chopped fresh thyme
• 375ml 1 1 2 cups homemade stock or massel vegetable liquid stock
• 375ml 1 1 2 cups water
• 2 tablespoons sunflower seeds
• 2 tablespoons pepitas
• 2 tablespoons rolled oats
• 4 slices rye bread toasted to serve
• 40g soft goats cheese

The Instruction of roast beetroot soup with crispy topping

• preheat oven to 200c 180c fan forced wrap each beetroot in foil and place in a baking dish roast for 1 hour 20 minutes or until tender when pierced with a skewer set aside to cool slightly peel and discard skin coarsely chop beetroot
• heat the oil in a large saucepan over medium heat add onion celery and carrot cook stirring for 5 minutes or until softened add garlic and thyme cook stirring for 1 minute or until aromatic add stock water and beetroot bring to the boil reduce heat to low and simmer for 15u00a0minutes cool slightly blend in batches until smooth
• meanwhile line a baking tray with baking paper combine sunflower seeds pepitas and oats in a bowl spread mixture on tray bake for 8 minutes or until golden
• reheat soup in saucepan gently over low heat spread toast with cheese sprinkle soup with topping and serve with toast

Nutritions of Roast Beetroot Soup With Crispy Topping

calories: 346 072 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 42 grams carbohydrates
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calories: n a
calories: 15 grams protein
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