Velvet roasted beetroot soup | ProVeg International
Velvet roasted beetroot soup An elegant winter vegetable soup that makes for a perfect starter, the roasted vegetables give a delicious aroma and depth of
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 proveg.org.
Ingredients
- 500 g beetroot
- 250 g sweet potatoes
- 125 g parsnips
- 4 tbsp olive oil
- ½ tsp flaky salt
- several dashes fresh ground pepper
- 1 tbsp maple syrup (optional)
- ¼ tsp fresh rosemary (chopped)
- ½ tsp lemon rind (chopped or grated)
- 1 tsp sage (dry (or 1 tbsp fresh, chopped))
- 1 clove garlic (crushed)
- 1000 ml vegetable stock
- 200 ml coconut cream (or oat cream)
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