Beetroot Soup with Goat Cheese

Ingredients

• Beetroot 20 oz
• Onion 1 piece
• Carrot 1 piece
• Courgette 5 oz
• Celery stalk 1 piece
• Garlic 4 cloves
• Mild Chili Spice 0 oz
• Green peppercorns to taste
• Bay leaf 1 piece
• IDEAL Clasico Olive Oil 0 fl oz
• Unrefined Sunflower Oil 0 fl oz
• Balsamic Vinegar 0 fl oz
• Goat cheese 0 oz
• Apple 0 oz
• Shallot 0 oz
• Salt to taste

Step-by-Step Guide

Step 1

Drizzle the beetroot with olive oil for roasting, wrap it in foil, and place it in an oven preheated to 390°F for one and a half hours.

Step 2

Chop the onion, carrot, zucchini, and celery randomly and cover with water. Add garlic, peppercorns, a bay leaf, and a pinch of chili. You can also add any vegetable scraps, such as fennel tops. Simmer for an hour over low heat.

Step 3

Remove the beetroot from the oven and let it cool. Peel and place it in a blender, adding Extra Virgin olive oil, balsamic vinegar, and salt. Blend lightly, then add 200 ml of broth and blend again until smooth.

Step 4

Pour the soup into a bowl and garnish with pieces of goat cheese, julienned apple, finely chopped chives, and drizzles of Extra Virgin olive oil.