Beetroot, cumin and carrot soup with goat's cheese toasts recipe

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This easy soup recipe is made with earthy beetroot, fragrant cumin and sweet carrots. Pair with creamy goat's cheese topped crostini for a delightful winter warmer. See method

  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 243 calories / serving

Ingredients

  • 3 carrots, roughly chopped
  • 300g pack cooked beetroot, drained and chopped into cubes
  • 1 red onion, roughly chopped
  • 2 garlic cloves, unpeeled
  • 1 tbsp olive oil, plus extra for drizzling
  • 2 tsp cumin seeds
  • 1.2ltr hot vegetable stock
  • ½ orange, juiced
  • 125g soft goat’s cheese
  • 1 tsp double cream
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 8 thin slices baguette, cut on the diagonal

Each serving contains

  • Energy

    1015kj
    243kcal
    12%
  • Fat

    13g 19%
  • Saturates

    6g 30%
  • Sugars

    14g 16%
  • Salt

    3.5g 59%

of the reference intake
Carbohydrate 23.6g Protein 8.3g Fibre 6.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Put the carrot, beetroot, onion and garlic in a shallow roasting tray. Drizzle with olive oil and cumin seeds and season well. Roast on the top shelf of the oven for 35-40 mins or until golden and tender.
  3. Spoon the cooked carrot, beetroot and onion into a large pan. Squeeze the garlic from the papery outside and add the soft garlic to the pan as well. Stir in the hot vegetable stock, bring to the boil and simmer for 10 mins. Add the orange juice and blend with a stick blender until smooth. Season well and set aside.
  4. In a small bowl, whisk the goat’s cheese with the cream, chopped herbs and a little seasoning until smooth.
  5. Drizzle the baguette with a little olive oil and griddle on both sides until lightly charred. Spread with a little of the goat’s cheese mix. Pour the soup into 4 bowls and serve with the toasts on the side scattered with extra herbs.

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