Roast beetroot, sweet potato & black garlic soup

Name: Roast beetroot, sweet potato & black garlic soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 bunch raw beetroot, scrubbed; 1 medium sweet potato (about 450g), scrubbed; 3 tbsp olive oil, plus extra for drizzling (optional); 1 large (or 2 small) red onion(s), peeled and cut into wedges; 20 g pack sage, leaves picked; 3 tbsp blanched hazelnuts; 2½ tbsp black garlic paste; 500 ml vegetable stock; 150 ml pot soured cream

Leave the skins on the veg to boost the nutrient value of this dramatic, crimson dish.

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VegetarianHealthySource of folic acid2 of your 5 a day7 plant varieties

Serves4
CourseLunch
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 bunch raw beetroot, scrubbed
1 medium sweet potato (about 450g), scrubbed
3 tbsp olive oil, plus extra for drizzling (optional)
1 large (or 2 small) red onion(s), peeled and cut into wedges
½ x 20g pack sage, leaves picked
3 tbsp blanched hazelnuts
2½ tbsp black garlic paste
500ml vegetable stock
150ml pot soured cream

Preheat the oven to 200ºC, gas mark 6. Cut the beetroot into wedges and the sweet potato into 2-3cm chunks; arrange in a large roasting tin. Drizzle over 2 tbsp oil, season and toss together. Roast for 20 minutes, then toss through the onions and ½ of the sage; roast for 25-30 minutes until the veg is tender and starting to char.
Meanwhile, heat a frying pan over a medium-high heat and toast the nuts for 2-3 minutes until golden; set aside to cool. Return the pan to the heat, add 1 tbsp oil and, once hot, add the remaining sage. Fry for 1-2 minutes until crisp, then set aside on a kitchen-paper-lined plate. Roughly chop the nuts.
When the veg is tender, allow to cool for a few minutes, then transfer the contents of the tin to a blender. Add the black garlic paste and veg stock; whizz until smooth. Pour into a saucepan with 250ml water and bring up to a simmer. Remove from the heat and stir through 100ml soured cream; season. Divide among 4 warm bowls, then top with the remaining soured cream, crispy sage leaves and hazelnuts. Add freshly ground black pepper and a drizzle of olive oil, if liked.

Typical values per serving when made using specific products in recipe