Eastern European · Netherlands

Russet Beetroot Soup with Goat Cheese

Name: Russet Beetroot Soup with Goat Cheese
Total time: 40 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 3 large beets; 1 onion; 2 potatoes; 2 cups vegetable broth; 1/2 cup crumbled goat cheese; 1/4 cup heavy cream; 1 tbsp olive oil; Salt and pepper to taste; Fresh dill or parsley for garnish

A creamy soup made with roasted beets, onions, and potatoes, topped with crumbled goat cheese and a touch of cream.

40 minutes4 servings

Method

Preheat oven to 400°F (200°C).
Peel and dice the beets, onion, and potatoes.
Toss with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
In a large pot, add vegetable broth and bring to a boil.
Add the roasted vegetables and simmer for 10 minutes.
Using an immersion blender, puree the soup until smooth.
Stir in heavy cream and goat cheese.
Season with salt and pepper, then garnish with fresh herbs.

Soups Roasted Beets Goat Cheese Eastern European Netherlands recipes

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