Roasted beetroot soup
In this roasted beetroot soup recipe, we use the Big Green Egg to add extra flavour by roasting/cooking the ingredients in advance.
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 www.biggreenegg.eu.
Ingredients
- ¼ small celeriac and a few leaves of foliage
- ½ carrot
- ½ red onion
- 50 g butter
- 2 bay leaves
- 6 large beetroots
- 750 ml vegetable stock
- 2 tbsp horseradish puree
- 3 tbsp balsamic vinegar
- fresh horseradish
- 125 ml crème fraîche
- 1 small container of watercress
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