Roasted Beetroot and Chestnut Soup

I find I’m generally a one or two trick pony when it comes to making soup, its either butternut soup or cauliflower and I seldom digress from this well loved plan.  This weekend after a trip into town and forage through the local veggie market, I decided to push my soup making skills to try out beetroot. 

Having a tub of homemade bone broth in the fridge, I purchased my beetroot and headed home to seize the moment and make some bright pink soup.  I have to say, I think I officially have a new favourite soup.  Earthy, sweet and creamy this soup not only looks utterly gorgeous but packs a punch of flavour and nutrients.  I really hope you enjoy it as much as I do!

 

 

 

Roasted Beetroot and Chestnut Soup

Yield: 4-6

Roasted Beetroot and Chestnut Soup

Ingredients

Instructions

  1. Preheat the oven to 180ºC
  2. Peel and quarter the beetroot.
  3. In a roasting dish cover the the beetroot with avocado oil and balsamic vinegar and roast for about 30 min or until soft.
  4. Once soft, transfer the beetroot and all the juices and sediment to a saucepan and add the bone broth and chestnut puree, then leave to gently boil for about 20min.
  5. Blend the soup with an immersion stick blender and stir through the coconut cream.
  6. Season with salt and pepper to taste and serve warm.
http://eighty20nutrition.com/roasted-beetroot-and-chestnut-soup/

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