Roasted Beetroot Soup
By: Rosemary Gough
Published: Tuesday, June 15, 2010 - 2:51am

Ingredients




750 grams Beetroot
2 Brown Onions (with skin)
1 Handful Fresh Thyme
3 Bay Leaves
Olive Oil

Salt

10 ml Honey
10 ml Balsamic Vinegar
750 ml Beef Stock
7 ml Smoked Paprika (Hot or Medium)
1 Baked potato -(optional for serving)
Sour Cream -(optional for serving)

Preparation

1 Place the beetroot, onions, thyme, bay leaves and salt with a generous splash of olive oil in a roasting pan  and roast at 200ºC for about 60 -90 minutes until soft. 2 Remove the beetroot from the roasting pan, and rub the skin off (please remember the gloves). 3 Cut the beetroot into quarters and place in a large pot.*** (see note below) 4 Add the onion flesh only (no skins) . 5 Add the all the other ingredients and bring to a boil. 6 Simmer at a rolling boil for about 30 minutes. 7 Purée the soup to your liking, I like it smooth with a few beetroot pieces for texture. 8 Serving options : 9 Retain one of the beetroot and cut into small dice. 10 Cross cut a baked potato (which you can bake together with the other ingredients) and squeeze it to make the insides puff out. 11 Place a serving of hot soup in your bowl, add the potato, top with sour cream and garnish with diced beetroot. 12 Drizzle with a little olive oil. 13 I served mine with pretzels, but a good rye bread would be more traditional.