Beetroot Broth

Instructions

1. 1

   Preheat the oven to 200°C (400¿aF).

   Tip: Optional

2. 2

   Peel and dice the beets, and chop the onions and carrots.

   Tip: Use a mandoline to get even, thin slices.

3. 3

   Heat the oil in a large pot over medium heat.

   Tip: Use a thermometer to ensure the oil reaches 160°C (320¿aF).

4. 4

   Add the garlic and sauté for 1 minute.

   Tip: Be careful not to burn the garlic.

5. 5

   Add the beets, onions, carrots, salt, and pepper.

   Tip: Stir to combine and cook for 10 minutes.

6. 6

   Pour in the stock and bring to a boil.

   Tip: Reduce the heat to low and simmer for 20 minutes.

7. 7

   Stir in the lemon juice and parsley.

   Tip: Season to taste.

8. 8

   Use an immersion blender to puree the soup until smooth.

   Tip: Alternatively, let it cool and blend in a blender.

9. 9

   Taste and adjust the seasoning as needed.

   Tip: Serve hot, garnished with additional parsley if desired.