Roasted beetroot soup with sour cream
One would expect a beetroot soup to be earthy in flavour, but your first spoonful will reveal a refreshingly acidic taste thanks to generous amounts of sour cream and the addition of a sour apple.
Ingredients
- 500 g beetroot raw
- 25 ml extra virgin olive oil
- 1 ½ tsp smoked paprika
- 30 g unsalted butter
- 1 leek sliced
- 1 clove garlic minced
- 1 carrot grated
- 1 apple grated
- 1 litre vegetable stock
- 3 bay leaves
- ¼ tsp pepper
- ½ tsp salt
- 2 tsp sugar
- 300 g sour cream
- dill to garnish
Instructions
- Preheat the oven to 220°C (fan forced 200°C).
- Cut beetroot into medium sized pieces, toss in olive oil and smoked paprika, then arrange on a large baking tray and roast in the oven for 30 minutes until tender.
- In a large pot, melt butter and sauté leek until soft. Add garlic and fry for a minute before stirring in carrot, apple and the roasted beetroot. Cook until fragrant, 2-3 minutes.
- Pour in vegetable stock and season with bay leaves, salt, sugar and pepper. Bring to the boil, then reduce the heat and simmer for 20 minutes.
- Take off the heat, remove bay leaves, then drop in 200g sour cream. Blend with a stick blender until very smooth and creamy. Adjust seasoning if necessary.
- Serve in bowls, with a dollop of sour cream and a few sprigs of dill to garnish.