Soups

Roasted red beet and carrot soup

Name: Roasted red beet and carrot soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 – 8 servings
Ingredients: 4 red beets (about 940 g), peeled and cut into big chunks; 6 carrots (about 300 g), peeled and cut into big chunks; 3 garlic cloves (not peeled); 5 tbs Rapunzel olive oil fruity, extra virgin; 2 stalks of leek, sliced into rings; 1.5 liter water; 1 tbs Rapunzel soup broth, w/o yeast; 2 tbs fresh squeezed lemon juice; 1 tsp Rapunzel sea salt, Atlantic 1200135,5 pepper to taste; 2 tbs Rapunzel Pesto Verde; 4 tbs oat cream; 1 tbs Rapunzel almond chips

Seraphine Wilhelm

55 Min.

6 – 8 servings

Vegan

Info

Perptime 15 Min.
Baketime 40 Min.

Ingredients

Portions

4 red beets (about 940 g), peeled and cut into big chunks
6 carrots (about 300 g), peeled and cut into big chunks
3 garlic cloves (not peeled)
5 Olive oil extra virgin
2 stalks of leek, sliced into rings
2 liter water
1 tbs Rapunzel soup broth, w/o yeast
2 tbs fresh squeezed lemon juice
1 tsp Rapunzel sea salt, Atlantic 1200135,5 pepper to taste
2 Pesto verde, vegan
4 tbs oat cream
1 Almond slivers

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat oven to 200 °C.

Lay beets, carrots and garlic on an oven proof baking pan, drizzle 3 tablespoons of olive oil and salt and pepper over it, and mix together. Bake in oven for about 30 - 40 minutes until tender. Take out and squeeze garlic from skin and disregard skin.

Heat olive oil in a big soup pot and add leek and cook on medium heat for 5 minutes. Add beets, carrots, garlic, water and soup broth and let simmer for 15 minutes. Add lemon juice and puree with a mixer. Season with salt and pepper to taste.

Serve with half a teaspoon of pesto and add a splash of oat cream.

Toss some almond chips over.

USED RAPUNZEL PRODUCTS

Pesto verde, vegan

Olive oil extra virgin