Description
A nutritious and delicious roasted beetroot vegetable soup packed with vitamins and minerals.
Ingredients
- 2 medium beetroots, peeled and cubed
- 1 large carrot, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1 tbsp lemon juice
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss beetroots, carrot, onion, and garlic with olive oil, salt, and pepper.
- Roast vegetables for 30 minutes until tender.
- Transfer roasted vegetables to a pot and add vegetable broth.
- Bring to a boil, then simmer for 15 minutes.
- Blend the soup until smooth.
- Stir in cumin and lemon juice.
- Serve hot with fresh parsley.
Notes
- You can add a dollop of yogurt for extra creaminess.
- Store leftovers in the fridge for up to 3 days.
- Freezes well for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: International