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Roasted Betroot Soup With Cheesy Toast
- Prep: 10 minutes
- Cook: 1hr 45 minutes
6
You will need
- 1kg Beetroot. Topped, tailed, scrubbed clean and cut into large pieces
- 1 x Red onion cut into wedges
- 3 x Garlic cloves
- 1/2 small bunch of thyme
- 500ml Vegetable stock
- 100ml Creme Fraiche
- 1/2 Lemon – Juiced
- 3 Slices of Sourdough bread cut in half
- 4 tbsp Caramelised Onion Chutney
- 150g Blue Cheese
- Handful of walnuts – roughly chopped
Method
Step 1
Heat the oven to 200C/ Fan 180C/ gas 6.
Put the beetroot, red onion and garlic into a roasting tin, pour in 150ml of water, season well and scatter over the thyme.
Cover with a double layer of foil and put into the oven for 1 hour 15 minutes or until the beetroots are very tender to the point of a knife.
Step 2
Remove the foil, then peel the beetroots and discard the skin, then chop into small pieces. Put into a pan with the onion, garlic and vegetable stock, bring to the boil then use a hand blender to whizz until completely smooth, or ladle into a blender and whizz. Season, then stir into the creme fraiche and lemon juice, and whizz again. Keep warm.
Step 3
Heat the grill to high. Put the bread pieces onto a baking tray and toast on either side. Spread each piece with the chutney and then add a piece of blue cheese, some thyme leaves and walnuts. Grill until melted.
Step 4
Spoon the soup into bowls and top with the toast.