Beetroot soup with goat cheese
Beetroot soup with goat cheese is a delicious and vibrant soup made from pureed beetroots, onions, garlic, and vegetable broth. The soup is served hot or cold and often topped with a dollop of creamy goat cheese or crumbled goat cheese for added richness and flavor.
Ingredients
Method
- In a large pot, sauté the chopped onion and minced garlic in a little olive oil over medium heat until softened.
- Add the chopped beetroots to the pot and stir to combine with the onion and garlic.
- Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes or until the beetroots are tender.
- Using an immersion blender or a regular blender, puree the soup until smooth. Season with salt and pepper to taste.
- Ladle the soup into bowls and top each serving with a dollop of goat cheese.
- Garnish with fresh parsley, if desired, and serve hot or chilled. Enjoy!
Nutrition
Tried this recipe?
Let us know how it was!Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.