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Roasted Beet & Rosemary Soup

Dedicated To Soup Lovers
Roasted Beet & Rosemary Soup
Roasted Beet & Rosemary Soup
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryVeg
  • Cuisine TypeAmerican, Indian, Soups
  • Good for Dinner

About this recipe

Winters are approaching and its my favourite season amongst all.. Great food, festivity, cool breeze, smart clothes I love every bit about winters and Delhi is heaven in winters. This is the time when I wish to stay back in town to have the most of it. Streets are busy with thelewalas; boiled eggs, momos, tea & rolls everywhere. OMG! I am in love with everything around in winters. Since we are about to welcome winters, Plattershare has taken a great step to introduce people to this interesting soup recipe contest, so by the time winters are here you have a new soup recipe every day to relish with your family and friends. Today I am sharing my latest experiment with soup and I must tell you, it has turn out to be super awesome. If you visit my blog you will know that I am a health freak and when it comes to healthy ingredients I am the first person to experiment on. So last night when I came home from work, I thought of making something different for dinner and soup is something my mind and tummy clicked to. This soup is supper healthy, it has a beautiful aromatic combination of flavors; right from beet to tomato to ginger, garlic, rosemery..ooh what else you need in winters. Health & taste together in a bowl is magic baby.

Ingredients for Roasted Beet & Rosemary Soup

  • 2 beetroot, medium size
  • 2 tomato, medium size
  • 1 onion, small
  • 2-3, garlic clove
  • 1 inch Ginger cube
  • Few strands of rosemary, you can use dried as well
  • 1 tbs extra virgin olive oil
  • 1 1/2 cup vegetable stock
  • 1 tbs lemon juice
  • 1 tbs oregano
  • Freshly ground pepper for taste
  • Salt to taste

How to cook Roasted Beet & Rosemary Soup

  1. Peel the skin of beet & Cut beet and tomatoes into small wedges like shapes
  2. Chop onion, ginger, and garlic roughly in big pieces.
    Roasted Beet & Rosemary Soup
  3. Take a baking dish & place everything in the dish, sprinkle olive 1 spoon olive oil, rosemary leaves, pepper, oregano and salt. Roast for about 35-40 mins
  4. Once everything is perfectly roasted, peel of tomato skin and cool for sometime
  5. Grind the mixture into fine paste; you can add some stock to let it mix well.
  6. Now strain the paste in a bowl to give your soup a smooth consistency.
  7. Now heat a pan with some olive oil or butter as per your choice.
  8. Put the paste pan adding stock and lemon juice to it.
  9. Now boil it for 5-10 mins, if you want it thick then reduce to the quantity of stock.
  10. Garnish with pepper and spring onion. Serve hot with your favourite bread.
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