Beetroot and goat cheese soup
Beetroot and goat cheese soup is a delicious and healthy dish that is perfect for any occasion. This soup is packed with nutrients and flavor, making it a great choice for those who want to eat healthy without sacrificing taste. In this recipe, we will show you how to make this soup from scratch, using fresh ingredients and simple cooking techniques.
Ingredients:
- 4 medium-sized beetroots, peeled and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of goat cheese, crumbled
- 2 tablespoons of olive oil
- Salt and pepper to taste
Serves: 4
Cooking tips:
- Use fresh beetroots for the best flavor and nutrition.
- Make sure to chop the beetroots and onions into small pieces to ensure even cooking.
- Use a high-quality vegetable broth for the best flavor.
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onions and garlic and sauté for 2-3 minutes, until the onions are translucent.
2. Add the chopped beetroots to the pot and sauté for another 5-7 minutes, until the beetroots are slightly softened.
3. Add the vegetable broth to the pot and bring to a boil. Reduce the heat and let the soup simmer for 20-25 minutes, until the beetroots are fully cooked.
4. Remove the pot from the heat and let the soup cool for a few minutes. Use an immersion blender to blend the soup until it is smooth and creamy.
5. Add the crumbled goat cheese to the soup and stir until it is fully melted and incorporated.
6. Season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh herbs or croutons if desired.
Appearance and taste:
This Beetroot and goat cheese soup is a beautiful deep red color, with a creamy texture and a tangy flavor from the goat cheese. The beetroots give the soup a slightly sweet and earthy taste, while the goat cheese adds a rich and savory note. This soup is perfect for a cozy night in or as a starter for a dinner party.
Type of dish: Soup
Main ingredients: Beetroot, goat cheese, vegetable broth
