A couple of days ago, while rummaging through the fridge, I found a few beetroot’s that looked perfect for some soup. And the previous ‘oil-free’ soup felt good and I figured I could play some more. Turned out well. My parents – Dad’s 90 and Mum’s 78 both loved it. Dad even commented about it a day later. Roasted beetroot and garlic take on a mellow, rounded and delicately sweet flavor. And the color is just ‘undescribable’! So, here goes:Ingredients 4 servings
Beetroot’s 3 – 4 medium-sized ones. If you do have large one’s just cut them into 2
Potatoes 2 medium ones
6 cloves of garlic
Vegetable / chicken stock – 4 cups
Yellow Chilli powder – depends on how badly you want to be knocked out 1/2 t should work. Substitute with any other chilli powder, but try to use something that won’t mess with the gorgeous color of roasted beet. Also, go easy on them – you don’t want to mess with the delicate flavor of roasted beets and garlic.
Salt and Pepper to season.
Method
Pre-heat oven to 180C. Meanwhile, wash the vegetables well. Pat them dry and wrap each of the beetroot’s and potatoes loosely in aluminum foil. The garlic cloves can be bunched together in one aluminum foil packet. When the oven is ready, place the aluminum foil packets on a baking sheet / tray and bake for 60 minutes.
When done, open the packs carefully and let them cool. This is what my packets looked like
When the veggies have cooled down, peel them and toss them into a blender. Add the yellow chilli powder and the vegetable / chicken stock and blend till you have a silky smooth puree.
Transfer contents onto a non-stick pan. Season with salt and pepper and simmer for a few minutes.
Here’s a closer look.
You’re now ready for something that’s rich in color and flavor. Post some pictures here when you’ve made your version. And post your thoughts too. I’d love to hear from you.
