Beetroot soup with goat’s cheese
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ingredients
4 pcs beetroot 1 pk carrots 1 litre vegetable stock 150 g goat’s cheese 1 pk orange 1 pk lemon 1 tbsp balsamic vinegar a little olive oil to taste salt, ground black pepper
procedure
1. Clean the beetroot and cut into larger pieces. Peel the carrots and cut them into larger pieces. Place everything in a baking dish, season with salt and pepper, drizzle with orange juice and a little oil and bake at 200°C for about 45 minutes. 2. Cut the roasted beetroot and carrots into smaller pieces, put them in a saucepan with a tablespoon of vinegar, pour in the broth and cook until tender. When the beetroot is soft, blend it with an immersion blender and add the lemon zest. If necessary, season the soup with salt and pepper. 3. Ladle the finished soup into bowls, sprinkle with crumbled goat cheese and serve with fresh bread.
