Roasted Beetroot Soup
A nice light refreshing soup with very subtle flavours.
1 medium onion
1 clove garlic ( optional)
2 tbsp celery
1/3 tsp black pepper powder/ cracked
2 tbsp lemon juice
3 cups water/ vegetable broth.
Salt to taste
Wash the beetroots and onion and the love of garlic
Keep on a piece of foil or the oven tray
Bake in a hot oven for about 20 -30 minutes. Remove the garlic clove after 8-10 minutes.
Cool. Peel. And roughly chop all three. Onion, garlic and beetroot.
Pour 3 cups of water/ broth in vessel and set it to boil.
As it starts boiling add in the chopped veggies, celery , pepper powder and salt.
Let it boil for a few minutes.
Just before serving add the lemon juice.