Ingredients
Soup
- 500 g Beetroot, (3-5 bulbs - whole)
- 150 g red onion, peeled, quartered - root intact
- 150 g carrot, peeled, halved and roughly chopped
- 250 g Potato (eg. Nadine), peeled, halved and roughly chopped
- 4 cloves garlic, unpeeled, topped
- 700 g water
- 1 tbsp Vegetable Stock Conc.
- dashes olive oil, to bake vegies only
- Mint - Fresh, - handful, leaves only
- feta, small diced - garnish only
- salt & pepper
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180°
Wash & trim beetroot, then tightly wrap in aluminium foil
Line baking tray with baking paper, add beetroot and bake for 45 minutes
Add onion, carrot, garlic, & potato to baking tray then drizzle with Olive Oil and season with salt & pepper
Bake for 30 minutes.
Unwrap beetroot and remove skin with paper towel – then quarter
Add all vegetables to TMX bowl – squeezing out roasted garlic from skin and removing onion root.
Blend 3 sec / speed 5, then scrape down sides
Add stock and water
Cook 12 min /100°/speed 1
Add half the mint through hole in lid then blend 1 min / increasing speed from 1-9
Serve topped with Mint & Feta arranged in centre
Soup
Tip
Great served with a slice of toasted sourdough or toasted gluten free bread
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thick and delicious
Tried this recipe and it is absolutely brilliant.
Depth of colour and flavour is magnificent.
Wil now be one of our staple soup recipes.
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