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Friday, 28 October 2016

Roasted Vegetable Soup with Beet Purée

This Roasted Vegetable Soup is lovely served for lunch on a biting cold day with a big chunk of bread. Slow roasting the vegetables bring about really intense sweet and mellow flavours.  The beet purée adds balance to the dish.



Ingredients

4 carrots, peeled and chopped
½ pint of mushrooms, chopped
1 small onion, chopped
½ of a pepper, chopped
1 Bok Choi, chopped
1 leek, chopped
2 beets, peeled and boiled
Olive Oil
Black Pepper
Sea Salt

In a large skillet, heat olive oil.  Sauté all the veggies, except beets, for 5-7 minutes.  Transfer to a baking sheet; season with salt and pepper.  Roast vegetables in the oven for 2 hours at 250F.

Using an emulsifier, purée vegetables.

Use emulsifier to purée beets separately. 

Plate puréed vegetables in a soup bowl, 

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