2 medium/large beetroot
1 red onion
3 garlic cloves
Cut beetroot into small pieces, tomatoes in half, onion into quarters
Add olive oil and spices of choice. I sprinkle chilli flakes and smoked paprika and some Italian herbs on the tomatoes.
Bake at 180oC for 30 mins, then add the garlic for final 20/30 mins.
Blend with desired water or stock and enjoy!
Thick consistency tastes great!
2 thoughts on “Vanessa’s Roast Beetroot Soup”
Hey Sarah, here is one that I ‘made earlier’ 😉
Prawns ala Drags 🙂
King Prawns (no shell – small prawns don’t really work with this recipe but who am I to say that ;)), olive oil, a bit of coconut oil, lashings of turmeric, cumin, oregano, paprika (sweet), bit of cinnamon, touch of chilly flakes (or cayenne pepper or similar), very finely chopped up lemon grass, crushed garlic (buckets of it ;)) I sometimes put galangal too. Anyway, experiment and play…
Stir in all the herbs/spices with prawns and olive+ coconut oil till they are all nicely coated. Put under grill for 10 min or so – keep watching – you want them to get lovely and crispy but not burnt.
Put a handfull (or more) spinach in each plate/bowl with lots of basil, parsley and coriander leaves, few drops of toasted sesame oil and black (or brown) sesame seeds. When prawns are done put them on top. I usually put slices of tomatoes around the edge of the plate and some avocado pieces in between the tomatoes…Squeeze a bit of lemon or lime juice and feel the joy… Bon appetite 🙂
You’re Gorgeous xx