Beetroot & Carrot Soup

Ingredients: 415g beetroot. 415g carrots diced into chunks. 1 onion diced. Few garlic cloves. Rosemary. 2 oranges. 1L vegetable stock.

Boil the beetroot until almost cooked. Then peel & dice. On a roasting tray, toss the beetroot, the diced carrots,the diced onion, few garlic cloves, some rosemary & olive oil. Roast for 30 mins.

In a saucepan pour 1L of vegetable stock & the juice of 2 oranges then add the roasted vegetables. Simmer for a few mins & season to taste. Puree everything together. Serve with a dollop of yoghurt. Garnish with orange zest & rosemary.


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