Roasted Beetroot and Garlic Soup

Name: Roasted Beetroot and Garlic Soup
Cuisine: British
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; ½ tsp finely chopped fresh rosemary; 1 stick celery, finely chopped; 1 large onion, finely chopped; 2 tbsp olive oil; zest of 1 unwaxed lemon; 4 tsp soured cream; 2 tbsp balsamic vinegar; 750 ml vegetable stock; 1 head of garlic, cut in ½ across the middle; 550 g beetroot

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This is like a short-cut borscht but we roast the beetroot to really bring out their earthy, sweet flavour.

Ingredients

550 g beetroot
1 head of garlic, cut in ½ across the middle
2

Europe
United Kingdom
London
Soup
Vegetarian
Gluten-free

Method

Preheat the oven to 220°C (200°C fan).

Wrap all the beetroot and the halved head of garlic in a big tin foil parcel and roast for an hour