Roasted Beetroot Soup Recipe | Edinburgh Food & Drink Academy
Make roasted beetroot soup with this EFDA recipe and bring rich colour, depth and seasonal flavour to your table with confidence at home. Get cooking today.
Ingredients
- 500g beetroot
- 300g banana shallots
- 1 tablespoon olive oil
- 4 cloves garlic, with their skins on
- Salt and freshly ground black pepper
- 500ml / 18fl oz chicken stock
- 200g chick peas
- 200mls milk
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