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Creamy Beetroot Soup topped with Homemade Beetroot Crisps

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Beetroot Crisps
 2 medium beetroot
 3 tbsp olive oil
 salt & pepper
Beetroot Soup
 600 g beetroot
 200 g potatoes
 1 shallot
 2 tbsp olive oil
 1 l vegetable stock
 20 ml crème fraîche
To Serve
 20 ml crème fraîche
 1 tsp flaky sea salt
Beetroot Crisps
1

Pre-heat oven to 120ºC/248ºF. Line a large baking sheet with parchment paper.

2

Peel and thinly slice beetroot. Lightly toss beetroot slices in olive oil and place them on a baking sheet in a single layer. Bake for 30-40 Minutes or until crispy.

3

Season to your taste and set aside to cool completely.

Beetroot Soup
4

Peel beetroot, potatoes and chop into small dice. Peel finely chop shallot. Heat olive oil in a pot, add shallots and sweat for a few minutes until soft.

5

Add vegetable stock, vegetables and cook for 20-25 Minutes until vegetables are soft.

6

Season with salt and pepper to your taste and blend using a stick blender until smooth. Add cream and blend again to combine.

7

Divide between warm bowls and top with a little spoonful of crème fraîche, beetroot crisps and a small pinch of flaky sea salt. Serve with crusty bread.

Nutrition Facts

Serving Size 550g

Servings 4

Amount Per Serving
Calories 320
% Daily Value *
Total Fat 19.53g31%

Saturated Fat 3.662g19%
Trans Fat 0.008g
Cholesterol 7mg3%
Sodium 1188mg50%
Potassium 933mg27%
Total Carbohydrate 34.18g12%

Dietary Fiber 7.2g29%
Sugars 17.73g
Protein 4.91g10%
Vitamin A 29%
Vitamin C 28%
Calcium 5%
Iron 13%
Vitamin E 17%
Vitamin K 13%
Thiamin 10%
Riboflavin 11%
Niacin 9%
Vitamin B6 26%
Folate 59%
Pantothenic Acid 11%
Phosphorus 18%
Magnesium 20%
Zinc 12%
Selenium 3%
Copper 24%
Manganese 44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.