Roasted Beet Bliss Soup
This vibrant baked red beet soup is a delightful blend of earthy flavors and Mediterranean spices, offering a comforting warmth with every spoonful. Roasted to perfection, the beets, potatoes, and onions release a deep, caramelized taste, which, when blended, creates a velvety texture that's both hearty and nourishing. The crispy potato and scallion topping add a delightful crunch, making this soup not just a feast for the taste buds, but also a visual treat. Dive in and experience a cozy embrace of flavors!
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Ingredients
- 3 medium Red beets cooked
- 1 Potato peeled and cubed
- 1 medium Red onion chopped
- 3 cloves Garlic
- 1 tbsp Mediterranean spice mix
- 3 tbsp Olive oil
- 3/4 cups Vegetable stock
For the Topping
- 1 medium Potato
- 3 stalks Scallions finely chopped
- 1 tbsp Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
For the Soup Base
- In a large baking tray, lay out the cooked beets, cubed potato, chopped red onion, and minced garlic.
- Drizzle the olive oil over the vegetables. Ensure they're all well coated.
- Sprinkle the Mediterranean spice mix and salt over the vegetables. Toss everything together so the vegetables are evenly coated with the spices and oil.
- Place the tray in the oven and bake for 25-30 minutes, or until the potatoes are soft and all vegetables are caramelized and aromatic.
For the Topping
- While the soup base is baking, prepare the topping. In a separate baking dish or tray, combine the small diced potato cubes, scallions, olive oil, and a pinch of salt.
- Mix them well, ensuring the potatoes and scallions are well coated with the olive oil.
- Place this tray in the oven alongside the soup base. Roast for 20-25 minutes or until the potatoes are golden and crispy.
Blending
- Once the soup base vegetables are done baking, let them cool for a bit. Then, transfer them to a blender.
- Pour in the vegetable stock. Depending on how thick you like your soup, you can adjust the quantity.
- Blend until you get a smooth, creamy consistency.
- Pour the blended soup into serving bowls.
- Top each bowl with some roasted potato and scallion mix.
- Drizzle a bit of olive oil on top if desired and serve hot!
Nutrition
Calories: 88kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 404mgPotassium: 497mgFiber: 5gSugar: 10gVitamin A: 258IUVitamin C: 11mgCalcium: 42mgIron: 1mg
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