Roasted beetroot and red onion soup

Ingredients 5
Servings 1


Serving Change
  • 4
    small red onions, unpeeled
  • 1
    bunch medium beetroot, well washed
  • 375
    filtered water
  • herb salt
  • 30
    sour cream or natural yoghurt


Preheat oven to 220 ºC. Place onions and beetroot (stems cut 2-3 cm from base) in a dry roasting pan, cover with foil and roast on middle rack of oven for 45 to 60 minutes. Remove onions when soft to the touch (about 30 minutes) and cool slightly. Peel and set aside. Remove beetroot when softened and set aside for 30 minutes, covered with a heavy cloth. (This helps to loosen skin and continues cooking without using more electricity.) Peel beetroot, then purée with onions until smooth, adding filtered water and herb salt to taste. Serve warm, garnished with a swirl of sour cream.

Read more on: soup  |  roast

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