Roasted Beetroot & Lemon Thyme Soup

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Roasted Beetroot & Lemon Thyme Soup
Course Entree, Main Dish
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 2 hours
Servings
Ingredients
  • 2 large beetroot
  • 1/4 cup olive oil plus extra to serve, 60ml
  • 1 tsp coriander seeds crushed, plus extra to serve
  • 2 onions thinly sliced
  • 1 leek chopped, white part only
  • 4 garlic cloves crushed
  • 1 celery stalk chopped
  • 1 carrot chopped
  • 1 fennel bulb chopped
  • 1 tbs white wine vinegar
  • 1/2 leaves bunch lemon thyme picked, plus extra to serve
  • 2 pontiac or desiree potatoes peeled, thinly sliced
  • Crumbled marinated feta to serve
Course Entree, Main Dish
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 2 hours
Servings
Ingredients
  • 2 large beetroot
  • 1/4 cup olive oil plus extra to serve, 60ml
  • 1 tsp coriander seeds crushed, plus extra to serve
  • 2 onions thinly sliced
  • 1 leek chopped, white part only
  • 4 garlic cloves crushed
  • 1 celery stalk chopped
  • 1 carrot chopped
  • 1 fennel bulb chopped
  • 1 tbs white wine vinegar
  • 1/2 leaves bunch lemon thyme picked, plus extra to serve
  • 2 pontiac or desiree potatoes peeled, thinly sliced
  • Crumbled marinated feta to serve
Instructions
  1. Preheat oven to 180°C. Grease a baking tray and line with baking paper.
  2. Wrap each beetroot in foil and place on prepared tray. Roast for 2-2 1/2 hours or until a knife pierces them easily. Remove and cool, then peel (wear gloves to prevent staining) and roughly chop.
  3. Meanwhile, to make the stock, heat half the oil in a saucepan over medium heat. Add coriander seeds and cook, stirring, for 1-2 minutes or until fragrant. Add half the onion, leek and garlic, and cook, stirring occasionally, for 3-4 minutes or until slightly softened. Add the celery, carrot and fennel, and cook, stirring occasionally, for a further 2-3 minutes or until carrot begins to soften.
  4. Add vinegar, half the thyme and 2.5L (10 cups) water. Bring to a simmer, then reduce heat to low and cook, skimming impurities from the surface, for 45-60 minutes or until fragrant and flavours are infused. Remove from the heat and allow to cool slightly, then carefully strain through a fine sieve, discarding vegetables. Set aside.
  5. Heat remaining 1 1/2 tbs oil in a large saucepan over medium heat. Add the remaining onion, leek and garlic, and cook, stirring, for 2-3 minutes or until translucent. Add beetroot, potato and remaining thyme, and cook, stirring, for a further 2-3 minutes or until warmed through. Add stock, then increase heat to high and bring to a simmer.
  6. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until potato is tender. Cool slightly, then, in batches, whiz in a blender until smooth (add a little hot water if needed).
  7. Serve soup topped with feta, olive oil, coriander seeds and lemon thyme.
Recipe Notes

Recipe also works with 4 - 5 baby beets. If lemon thyme is not available use ‘normal’ thyme and the grated zest of 1 lemon.

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Written by helena