This soup owes its deep lovely color to the baked beetroot! The earthy flavor of beetroot becomes softer as it get mixed with other vegetables.
Tip: Roasting the vegetables gives a wonderful magical aftertaste in the soup.
Ingredients
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- 3 beetroots, cleaned ,
- 2 carrots ,
- 1 sweet potato ,
- 1 onion ,
- 1 garlic clove ,
- 1 liter vegetable broth ,
- 1 teaspoon tabasco ,
- salt & pepper ,
- 1 lemon, zest and juice ,
- 100 ml extra virgin olive oil ,
- 1 avocado, sliced ,
- cayenne pepper, for garnish
Instructions
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- Put the beets, carrots and sweet potatoes in aluminum foil, sprinkle some olive oil and salt pepper and wrap them well. ,
- Bake them in a well-preheated oven at 180 °C for 30-40 minutes until they are softened. ,
- Saute the remaining vegetables in extra virgin olive oil and then add the cooked vegetables. ,
- Add the herbs, zest and juice and mix. ,
- Add the broth and let the soup simmer on low heat for 30 to 40 minutes. ,
- Puree the soup with an immersion blender and let it boil. ,
- Serve and garnish with avocado slices.
