Roasted Beetroot and Carrot 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
  • 250g 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

PRINT

Did you make this recipe? Share with me!

 Publish on your instagram and mention @semente_naturalmente

Add Your Comment

Semente is a multidimensional project that brings together Natural Therapies, Nutrition and Health Coaching, the FoodLab kitchen and studio and other things that are currently germinating. The aim of this project is to share the tools for a healthier, more complete and balanced life.

+351 968 138 712     Porto

Semente Health Coaching © 2021. All rights reserved. Design by Susana Reis. Privacy Policy. Terms and Conditions.

Cart
  • No products in the cart.