Craving autumn warmth: The rise of roasted beet soup

The best beets for cream soup are those with an intense flavour and aroma. They should be fresh, firm, and delicately fragrant. If you have such vegetables, make sure to roast them. Their flavour values will increase even more.

Why should you choose beets at the beginning of autumn? They contain much folic acid, affecting well-being and healthy sleep. In addition, vitamins C and B and magnesium improve immunity, which is very important during the colder months. Beets are also known for their iron content, which prevents anemia, especially needed by women.

Roasted beets have a beautiful aroma and are not dried out. Before putting them in the oven, wash them thoroughly, dry them, and wrap them in aluminum foil. Roast them for over an hour (depending on their size) at 180 - 200°C. Cool them down and then peel them. To prepare the soup according to this recipe, roast the beets along with other vegetables; it’s a huge convenience. It’s best served with croutons, feta, sunflower seeds, or pumpkin seeds. Beet sprouts also go well.

Ingredients:

• 1 kg of small beets,
• 1.7 litres of vegetable broth,
• 1 small onion,
• 1 small head of garlic,
• 2 small young carrots,
• 1 small young parsley root,
• 1 small celery root,
• 2 tablespoons of lemon juice,
• 3 bay leaves,
• 3 allspice berries,
• salt and pepper.

Preparation:

1. Thoroughly scrub the beets, carrots, parsley root, and celery root, rinse under running water, and dry. Peel the onion. Divide the garlic into cloves and peel.
2. Preheat the oven to 200°C (top and bottom heat, no fan). Transfer the vegetables to a heatproof dish, add bay leaves and allspice berries, cover the dish, and place it in the oven. Roast for about 45 minutes. Cool the roasted vegetables, peel the skin off, and cut into smaller pieces.
3. Pour the warmed broth over them and cook for about 30 minutes.
4. Blend the soup into a smooth cream. Season to taste with salt, pepper, and lemon juice.