Beetroot Red Pepper Soup Recipe 425

Steps:

• Preheat your oven to 180C (fan oven). Quarter the beets (keep the skins on), place on a foil lined baking tray and drizzle with olive oil. Mix them around a little to make sure they are coated in oil then sprinkle with black pepper. Roast for around 40 minutes or until tender. About 20 minutes in to baking, add the two quartered red onions and the cloves of garlic. Leave the skins on the garlic as they tend to dry out and burn if peeled. Once they've been roasted the clove pops out of the skin really easily if you give it a little squeeze. Grill the red peppers under a medium heat until the skin starts to blacken - this is what adds a really tasty smokiness to the soup. Take out the seeds one the peppers are cool enough to handle. Put all of the veg and the garlic into a blender and pulse them a little bit until they start to break up. Add a bit of the veg stock if you've having a hard time getting them to blitz up. Turn up the blender so everything starts whizzing around and add the rest of the stock little by little.

Steps:

• Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.
• Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.
• Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.

Steps:

• In a medium saucepan bring the water to a rolling boil, season with salt, and add the beets. Cover and cook for 7-8 minutes, until a knife easily pierces the beets.
• Use a slotted spoon to remove the beets from the water and transfer to a blender. Reserve the water.
• Blend beets, pepper, and 1½-2 cups (355-470 ml) beet stock in a blender until a smooth consistency is reached.
• Enjoy!

Steps:

• Heat oil in a medium saucepan over medium. Cook shallots, stirring occasionally, until translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add the water and broth, and bring to a boil. Cover partially, and reduce heat to a simmer. Cook until beets are very tender when pierced with the tip of a sharp knife, about 1 hour.
• Let cool slightly. Stir in lemon juice; add 1 teaspoon salt, and season with pepper. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Transfer to a large bowl, and refrigerate until chilled, up to overnight (covered).
• Divide soup among bowls. Sprinkle evenly with goat cheese, season with pepper and more salt, if desired, and serve with lemon wedges.
• Nutrition Information
• (Per Serving)
• Calories: 125g
• Saturated: 2.6g
• Unsaturated Fat: 2g
• Cholesterol: 6.5mg
• Carbohydrates: 13.9g
• Protein: 6.7g
• Sodium: 374mg
• Fiber: 3.4g