This recipe can be made with as little of 4 or 5 ingredients and the veggies roasted in advance so you don't have to do everything in one night (Huckleberry, always making it easy for you!). Beetroot gives the soup a delicious, sweet, earthy flavour but you can switch up for whatever veggies you have on hand or that are on special!
INGREDIENTS (2 Serves)
Pantry Staples: Olive Oil, Salt, Pepper
Optional Extras: Garlic Clove, Vegetable Bouillon Cube, Onion, Apple Cider Vinegar, Feta for topping
Chop your roots into smaller chunks and roast with olive oil, salt & pepper at 180°c for 35 – 45 minutes until just cooked through.
In a large pan saute finely chopped garlic and onion (if using) over a low heat. Once translucent add the roast vegetables and continue to cook for an extra minute or two.
If you have it, splash a little vinegar into the pan to deglaze. Then, cover vegetables with water, add bouillon cube if using and simmer over a low heat for 15 – 20 minutes until the veggies have started to break down into the water.
Blend soup in a blender or with a hand blender until smooth.
Serve topped with a drizzle of olive oil, a creamy feta or even some fresh basil (or nothing at all).