Creamy roasted beetroot soup with wild garlic is a combination of two unique and distinctive flavors that together form a perfect harmony. This dish is more than just a soup; it’s a celebration of nature, seasonality and the depth of flavors it can offer. With the arrival of spring, when the earth revives again and nature awakens to new life, wild garlic attracts us with its distinctive aroma and reminds us of the wealth hidden in our forests. On the other hand, beets, with their deep, earthy color and sweet taste, remind us of the riches that lie beneath the earth’s surface.
Roasted beetroot and wild garlic soup is not only visually attractive with its bright hue, but is also nutritionally rich. Beetroot is known for its antioxidants, while wild garlic, often referred to as wild garlic, is valued for its detoxifying properties and high content of vitamin C. Together, they form not only a healthy but also an extremely tasty combination.
This recipe is more than just a list of ingredients and procedures; it is an invitation to a culinary journey where traditional cuisine is combined with a modern view of food preparation. The preparation of this soup is simple, but the result is stunning, which proves that even the simplest ingredients can be made into something extraordinary. It is also a reminder that sometimes all it takes is a little creativity to discover new and delicious combinations that can inspire us in our daily diet.
Whether you’re a fan of vegetarian cuisine or looking for a new way to include more vegetables in your diet, Creamy Roasted Beetroot Soup with wild Garlic is a great choice. It offers not only pleasure for the taste buds, but also an aesthetic experience.
Recipe Baked beetroot cream soup with wild garlic
Ingredients
- 500 g of red beetroot
- 2 medium potatoes, peeled and diced
- 1 large onion, diced
- 3 cloves of garlic, chopped
- 1 l of vegetable broth
- 100 g of wild garlic, coarsely chopped
- 200 ml of cooking cream or coconut milk
- Salt and black pepper to taste
- Olive oil
- For serving: sour cream or fresh wild garlic
Procedure
- Wash the beetroot thoroughly, wrap it in foil and bake it in a preheated oven at 200°C for about 1 hour, or until it is soft. After baking, let the beetroot cool, then peel and cut into smaller pieces.
- Heat the olive oil in a pan over medium heat. Add onion and garlic, fry until golden. Then add chopped potatoes and roasted beets, saute everything together for a while longer.
- Cover the vegetables with vegetable broth, add salt and pepper and bring to a boil. Cook over low heat until the potatoes are tender, about 15-20 minutes.
- A few minutes before the end of cooking, add coarsely chopped wild garlic to the soup and let it boil for a short time to release its flavor and aroma.
- Remove the soup from the heat and use an immersion blender to blend it into a smooth cream. Then stir in the cream or coconut milk and season with salt and pepper as needed.
- Serve the soup warm, garnished with a spoonful of sour cream and a few leaves of wild garlic.
Creamy roasted beetroot soup with wild garlic questions and answers
Can I use raw beets instead of roasted?
Yes, you can use raw beets, but roasting the beets intensifies their sweet taste and improves the overall aroma of the soup. Baking also makes it easier to remove the skin.
What type of cream is best for this soup?
For a creamy consistency and full flavor, it is best to use cooking cream with a higher fat content. For a lighter version, you can use cream with a lower fat content, or for a vegan version, coconut milk, which will give the soup an interesting touch.
Can I prepare the soup without wild garlic?
Wild garlic gives this soup a unique flavor, but if you don’t have it, you can use baby spinach or a little more regular garlic. The result will be tasty, but with a different flavor profile.
How long can I keep this soup in the refrigerator?
You can keep the soup in the refrigerator in a closed container for 3 to 4 days. Warm it well before serving.
Can this soup be frozen?
Yes, you can freeze the soup, but there may be a slight change in texture after thawing. Add cream or coconut milk only after thawing and heating, for a better result.
How can I achieve the best soup consistency?
Use an immersion blender for a smooth and creamy consistency. If you prefer a thicker texture, you can mix only part of the soup and leave the rest in chunks.
Is this soup suitable for vegetarians and vegans?
Yes, the soup is suitable for vegetarians. For a vegan version, use coconut milk instead of cream and ensure all other ingredients are vegan.
