CREAMY ROASTED BEETROOT & GARLIC SOUP

  • cooking time
    90 m
  • calories per serve
    392.44 cal
  • serves
    4
3 pieces
medium beetroots (500g)
2 tbsp
olive oil, plus 2 tbsp extra
6 pieces
unpeeled garlic cloves
1 piece
carrot, peeled and diced finely (120g)
1 piece
potato, peeled and diced finely (120g)
1 piece
leek, sliced thinly (200g)
1 tsp
fresh thyme leaves
1 piece
bay leaf
3 cups
low sodium chicken stock (750mL)
1 can
CARNATION Light & Creamy Evaporated Milk
ENERGY
(kJ)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
()
Average Quantity
per Serving:
566 g
1641.96
14.36
20.90
4.31
33.38
29.55
696.11
7.42
-
Average Quantity
per:
100 g
290.31
2.54
3.70
0.76
5.90
5.22
123.09
1.31
-

Method

  1. Preheat oven to 200°C/180°C fan-forced; grease and line a baking tray with baking paper. On a large square of aluminium foil; add beetroot and drizzle with half of the oil, fold over sides of foil and bake for 1 hour.

  2. Meanwhile in another large square of aluminium foil add garlic cloves, carrot and potato, drizzle with remaining oil and add to tray and bake for 30 minutes. Unwrap beetroots, let cool, peel, and quarter. Squeeze garlic from skin. Set vegetables aside.

  3. Heat extra olive oil in a large saucepan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Add roasted vegetables, garlic, thyme, bay leaf, and stock.

  4. Bring to boil, then reduce heat and simmer for 5 minutes. Discard bay leaf. Let cool slightly, pour in CARNATION Light & Creamy Cooking Milk; puree in a blender until smooth.