This soup is so good. Much better than I thought it would be and so versatile as it tastes equally good hot or cold. And of course the colour. It is so easy to go completely Nigella about the colour!
If you serve it hot, some toast with garlic butter will be great. Cold, I think some melba toast with a dollop of cream cheese sprinkled with chives will be just perfect.
- 1 kg baby beetroot
- 10 baby carrots
- 4 cloves of garlic, peeled
- 2 red onions, quartered
- 5 sprigs of thyme
- 100 ml balsamic vinegar
- olive oil for roasting
- 1 liter vegetable stock
- sugar, salt and black pepper to season
- Preheat the oven to 200 degrees C.
- Wash the beetroot but do not peel. Place in a roasting tray with the carrots, garlic, onion and thyme and drizzle liberally with olive oil. Pour over the balsamic vinegar and give the vegetables a mix through and roast uncovered until the beetroot is cooked - about 60 to 80 minutes. Remove from the oven and discard the thyme sprigs.
- Once the beetroot has cooled down enough that you can handle them remove the skins. Divide all the vegetables into two batches (including any leftover liquid in the roasting pan) and puree each half with half of the stock until smooth. For a smoother consistency, pass half of the pureed mixture through a wire sieve.
- Check the seasoning of the soup (depending on the vinegar you might need to add some sugar), reheat if necessary and serve.
Wine suggestion from Conrad Louw :
It is the warm and sweet earthiness of the oven-grilled beetroot that gives this soup its wow-factor, which would ask for a wine with equal earthy notes. Chamonix’s Pinot Noir 11 is exactly the wine which will further compliment it with its red berries and levels of spiciness. As liquor stores are fairly low on stock, Cathy Marshallâ’s Pinot Noir 11 will do equally well. Should you want to serve the soup cold during a hot lazy summer lunch, try a crisp dry Rose such as Delaire’s.