Roasted beetroot soup

There’s no better vegetable soup to enjoy on a cold winter day than roasted beetroot soup.

INGREDIENTS

4 fresh beetroots

2 carrots (I used red)

1 red onion

3 garlic cloves

Sunflower oil

Chicken or vegetable stock (at least 500ml)

Salt, pepper, dill

METHOD

Wrap every beetroot in baking paper and then foil. Bake in the oven 190’ for 1 hour.

Meanwhile chop the onion and grate carrots. Then cook the onions and carrots in sunflower oil until soft. Add minced garlic. When beets are cooked peel them and grate. Add to a saucepan with the rest of the vegetables. Add the stock and make is as thick as you like. Season with salt and pepper. Bring to boil and simmer for 10 mins.

I love adding fresh garlic right into my plate then you get the most goodness out of it.

I suggest serving it with fresh dill and sour cream.