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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at efda.co.uk.
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
- 4 tbsp crème fraiche or Greek Yogurt
- 2 tbsp chopped fresh mint
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