ROASTED VEGGIES SOUP
Makes: 4 portions
Nutrition: per portion 147 Kcal; Fat: 11,25 gr; saturated fats: 1,59 gr; monounsaturated fats: 7,66 gr; polyunsaturated fats: 0,68 gr; carbohydrates: 7,76 gr; Sugars: 7,09 gr; Fiber: 6,12 gr; Protein: 3,49 gr; salt: 0,89 gr.
Preparation & Cooking time: 1H15 mins
INGREDIENTS |
- 500g raw beetroot
- 250 carrots
- 3 tbsp olive oil
- 2 garlic cloves, crushed
- 1 organic vegetable stock
- Pinch of salt
- 1 ½ tsp of mix of dried oregano, thyme and rosemary
- 3 cups of water
Topping:
- 2 tsp of Hemp hearts
PREPARATION |
1 Heat oven to 180 degrees. Drizzle beets and carrots with 2 tbsp of olive oil olive oil and roast in parchment-lined foil until tender, about 45 min.
2 Meanwhile, cut garlic cloves and dilute vegetable stock in and 3 cups warm water. and set aside. Take beets and carrots out; let cool and quarter (peeling is optional).
3 Heat 1 tablespoon of olive oil in a pot over medium heat. Add beets, carrot, garlic, thyme, oregano and rosemary, and diluted vegetable stock. Season with sea salt.
4 Bring to a boil, then reduce heat and simmer, 5 minutes. Let cool slightly, then puree in a blender until smooth.
5 Top with the hemp hearts just before you serve & eat.
Note | Recipe and photo results from work in partnership with Ildiko Varga
