Roasted beetroot and red onion soup

Name: Roasted beetroot and red onion soup
Yield: 4 servings
Cuisine: Budget
Ingredients: 4.00 red onion; 1.00 beetroot; 375.00 ml water; herb salt; 30.00 ml sour cream or yoghurt

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (5)

4.00	red onion
1.00	beetroot
375.00 ml	water
	herb salt
30.00 ml	sour cream — or yoghurt

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Method:

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.