Roasted root fall soup is a medicinal soup that will warm us up and boost our immune system. This detox soup is made of root vegetables, fall apples, spiced up with ginger root and sage leaves. I served it with Grissinis and decorated it with fried slices of beetroot and tuile.
Ingredients for soup:
- 1 onion
- 700 g of beetroot
- 250 g of turnip
- 200 g of black radish
- 1 apple
- 1 parsnip
- 2 carrots
- a small piece of ginger root (5x5 cm)
- 3 garlic cloves
- 3 tablespoons of olive oil
- a few sage leaves
- 1 tablespoon of chopped rosemary
- a few thyme twigs
- 8 dl of vegetable stock
- parsley
- 2 bay leaves
- salt
- black pepper
- full fat coconut milk
Ingredients for tuile:
- 50 ml of water
- 2 teaspoons of beetroot powder
- 8 g of flour
- 25 ml of rapeseed oil
- 50 ml of rapeseed oil for frying
Preparation:
- Wash and clean the vegetables. Peel the beetroot and cut off a few slices using a potato peeler.
Save slices of beetroot for later when decorating and dice the rest of it for the soup. Peel and roughly chop onion, turnip, black radish, apple, ginger root, carrots and parsnip. Peel and crush garlic. Toss vegetables together and drizzle with olive oil, add rosemary, thyme and chopped sage leaves.
- Cover the baking tray with baking paper and place vegetables on it. Place the baking tray in a preheated oven at 200°C. Bake for 30 minutes.
- When done, take it out of the oven, place the vegetables in the blender, add vegetable stock and parsley. Blend until all smooth and pour it in a pot. Bring to a boil, add bay leaves, salt and pepper to taste, cover with a lid and let it simmer for 15 minutes.
- For tuile, boil 50 ml of water, add beetroot powder for the color and whisk it when still hot with flour.
Add oil and whisk until smooth.
Heat up 50 ml of oil in a non-stick pan. Pour in a bit of batter, like a small pancake.
Fry it at a low temperature on both sides, until bubbles appear and it crisps up. Place it on a paper towel to soak up the excess oil.
- Get the slices of beetroot and fry them with a few sage leaves (for the taste) until the slices of beet are crispy and roasted.
Place them on a paper towel.
- Decorate the soup with fried beetroot slices, tuile, sage leaves and drizzle with coconut milk.
