Honey Roasted Beetroot Soup Recipe

• 1:20 COOK
10 Ingredients
Serves 4

4

Method

1.

Preheat oven to 200°C
2.

In a large bowl combine beetroot, potatoes, honey and 20g of oil.
3.

Put onto a baking tray and roast for 45 minutes.
4.

Meanwhile, heat the remaining oil in a soup pot over medium heat.
5.

Add onions and cook for 5 minutes or until browned.
6.

Add the vegetable stock and salt and bring to the boil. Reduce heat and simmer for 10 minutes.
7.

Add beetroot and potatoes into soup pot and mix until combined.
8.

Using a stick blender, blitz the mixture until smooth.
9.

Serve and garnish with goat’s cheese, candied walnuts and sesame seeds.

Nutritional information

Nutritional analysis per serving (4 servings)

Energy 188kj
Fat Total 12g
Saturated Fat 1g
Protein 3g
Carbohydrate 19g
Sugar 13g
Sodium 200mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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