Chilled Beetroot Soup with Garlic and Thyme Toasts
A delicious starter recipe of roasted beetroot, garlic and onion soup served with garlic and thyme toasts.
Chilled Beetroot Soup with Garlic and Thyme Toasts A delicious starter recipe of roasted beetroot, garlic and onion soup served with garlic and thyme toasts. |
| Servings | Prep Time |
| 4servings | 10min |
| Cook Time |
| 60min |
|
|
Ingredients
- 5 – 8 beetswashed
- 1whole garlictips removed
- 1 red onionpeeled and chopped into chunks
- 15ml olive oil
- 2tablespoons red wine vinegar
- 1 french loaf
- 2tablespoons crushed garlic
- 4tablespoons butter
- fewsprigs fresh thyme
Instructions
- In an oven safe baking dish, arrange the beets, garlic and red onion.
- Drizzle with olive oil and roast covered for 1 hour at 180 degrees Celsius. Leave to cool slightly.
- Gently peel the skin off the roasted beets and transfer the flesh to a food processor.
- Press the roasted garlic cloves in there too, and add the roasted onion.
- Add the vinegar and blend until smooth.
- If you wish, transfer the soup to a sieve to leave the fibre-ey pieces behind.
- Add seasoning to taste.
- For the toasts, simply cut the bread into slices, and spread with garlic and butter. Add thyme leaves on top and grill until toasted.