Roasted Beetroot Soup with Courgette Croutons
A delicious warming roasted beetroot soup
Equipment
- Blender
- Roasting dish
- Saucepan
- Knives and a chopping board
Ingredients
- 2 Beetroots
- 1 Sweet Potato
- 2 Carrots
- 1 Onion
- 4 Cloves of Garlic
- sprig Rosemary to taste (optional)
- 400 ml Stock Chicken or vegetable
- 1 Courgette cubed
Instructions
- Preheat oven to 180'C
- Coarsely chop the vegetables
- Place in an oven proof dish
- Roast for 35-40 Minutes or until soft
- Place vegetables into a pan
- Pour in stock
- Blend, you may find some blenders wont work as well if the vegetables are still hard
- Serve and top with courgette croutons