Roast beetroot soup with beet top pesto

Recipe by:

This is an utterly delicious, wickedly pink soup bursting with delicious flavour contrasts

Roast beetroot soup with beet top pesto

Serves

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People

Prep Time

10

Minutes

Cooking Time

50

Minutes

CUISINE

Irish

COURSE

Starter

Method

  1. Loosen In Oil Enough You It Place To Of Until Have Adding Consistency Jar And A A Rapeseed The Food In All Fridge Blitz Sterilised A Paste, Ingredients The Into Right Make Processor The To Transfer Pesto, Smooth Together To The

  2. To Preheat The 200°c Oven

  3. The Beetroot The With Is Black Covering For (unpeeled) And In Drizzle Water, With The Little A Some And Thyme Oil Pour Sea Easily Cloves Salt Through To 40 Enough Cooked And A In Season Tin Finger Pepper Knife Little Your Well Roast Slide Should Garlic Cooking Oven Foil Along The With Around Reach Sprigs Halfway Of When Your Generously Everything Until The Beetroots Covered Through Roasting Minutes, Knuckle Over Rapeseed A Of First In Place

  4. And To Out And And Leave Up Of Their And Take Handle Cool, Sharp The With Just Slip Skins Roughly Tail Chop Your With Of Knife Fingers Enough Them To A Top The Out Them Oven Beetroot

  5. From Squeeze As In Through Garlic The Beetroots Their The Along The Place The Strain Large Pot Saucepan Roasting Skins The Out Flesh A Well The Soft A Tray Sieve Into Of Liquor Into With Saucepan

  6. Of Then You Check Of In The Top Add Bowls Blitz You Fraiche Heat Everything The Need Over Serve The The Stick And Stock In With Stock To Need Drizzled A Pan A More The Separate A Until Soup Generously And Then Pesto On Half of Beetroot Stock And Dollop Use Seasoning With Up The Get May Pour In For Of Crème Blender All Stock Good Your Consistency Right

Ingredients

  • Of Beetroots Tops Left Scrubbed, Tops, With 1kg Aside

  • Of 4 Cloves Garlic 

  • Thyme Sprigs Of Small Handful

  • Oil Rapeseed

  • 1 Litre Vegetable Of Stock

  • Pepper Sea Salt Black And

  • Serve Fraîche Crème To

  • for Pesto: The

  • Reserved Tops, Leaves Beet Only

  • Chopped Handful Parsley, Of Small

  • 1 Of Chopped Fat Garlic, Clove

  • 1 Of Juice Lemon

  • Of Sea Salt Pinch

  • Walnuts 50g

  • Oil Rapeseed

Method

  1. Make In To Right A And Together Loosen Blitz Enough Transfer A Have Processor Paste, Consistency Adding The It The Pesto, Fridge You Food To All Of Smooth Into In Jar Ingredients To The A Oil Place Until Sterilised The Rapeseed

  2. To 200°c Oven The Preheat

  3. Thyme Covered 40 The Foil Minutes, Slide Through Oven Well The Finger Over And To In (unpeeled) When Salt Little Cloves Is With The Pepper Beetroots Cooking Everything Roasting Of A Knuckle Beetroot Oil Through Garlic Your Enough Pour Your Season Rapeseed Knife In Around Drizzle The With Black Along Generously For And In The Until Reach Should Tin And Place With Halfway Covering Water, Little A Roast Easily First Some Sea Cooked A Of Sprigs

  4. Cool, Out The Beetroot The Handle Them Chop Leave Roughly And Skins Fingers Their Of Top Slip Take To And Knife Them Just And Oven Tail With Out To Sharp A Your Up And Of Enough With

  5. The Their The Large Tray Skins Saucepan Into Well Of The Garlic Out Squeeze Saucepan Liquor Sieve Flesh In Strain As Pot The Along The The Beetroots With A Soft Place Into From A Through Roasting

  6. Your Heat Consistency You Stock And All For Of Then A And A Until With Seasoning And Stock The The Everything More You Dollop Need Pan Serve Generously Top Fraiche A The Need Blender The Stick To Blitz Pour Soup Of With Crème Separate In Then Pesto In Stock Half of Over Add In The Right May Stock The Good Get Bowls On Beetroot Drizzled Use Of Check Up