Beetroot Soup From the Oven

Name: Beetroot Soup From the Oven
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Universal
Ingredients: 110 g Onions; 70.0 g Carrots; 360 g Potatoes; 800 g beetroots; 42.8 g Olive oil; Salt; Cumin; 0.14 g Cinnamon; 2.0 g Fresh thyme; 50.3 g vermouth; 1200 g Vegetable stock; 320 g Flour tortillas; 28.8 g Butter; 200 g Grated swiss cheese; Parsley; 75.0 g Limes; 100 g Greek yogurt

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This soup is a delicious and healthy way to enjoy the earthy flavor of beets. The vegetables are roasted in the oven to add flavor. It is served with yogurt and toasted cheese tortilla chips.

Category: Soup

Source: www.meine-familie-und-ich.de

Equipment

Ovenproof pot

Ingredients

	Onions
	Carrots
	Potatoes
	Beetroots
	Olive oil
	Salt
	Cumin
	Cinnamon
	Fresh thyme
	Vermouth
	Vegetable stock
	Flour tortillas
	Butter
	Grated swiss cheese
	Parsley
	Limes
	Greek yogurt

Instructions

Heat oven to 220°C (convection oven: 200°C). Peel the onion and dice finely. Peel carrot and cut into slices or pieces. Peel potatoes, wash and dice 1 cm. Peel beet (wear gloves) and dice 1-2 cm. Mix vegetables with oil, salt, pepper, spices and thyme sprigs. Place in a wide ovenproof pot or roaster and roast in oven without lid for 40 minutes. Turn from time to time.

Add vermouth or juice. Pour hot broth. Simmer everything in the oven for another 10-15 minutes. Meanwhile, brush patties with melted butter and sprinkle with cheese. Remove soup from oven Leave oven on. Place patties on a baking sheet lined with parchment paper and roast in oven for about 10 minutes.

Remove thyme from soup. Puree soup until creamy (or leave chunky if desired). Finely chop the parsley. Cut lime into wedges. Remove patties from oven and cut into pieces. Drizzle soup with a little lime juice and serve with lime wedges 1 blob each of yogurt parsley and tortilla chips.