Beetroot Chowder

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Peel and chop the beetroot, potato, and onion into 2.5cm (1-inch) pieces.

   Tip: Use a mandoline or sharp knife to get even pieces.

2. 2

   In a large bowl, mix together the beetroot, potato, onion, olive oil, salt, and pepper.

   Tip: Make sure everything is well coated with oil.

3. 3

   Spread the mixture out on a baking tray and roast in the oven for 30 minutes.

   Tip: Stir every 10 minutes to prevent burning.

4. 4

   In a large pot, sauté the garlic in a little bit of oil until fragrant.

   Tip: Use a wooden spoon to scrape up any burnt bits.

5. 5

   Add the roasted beetroot mixture, chicken broth, milk, Dijon mustard, and a pinch of salt and pepper to the pot.

   Tip: Bring to a simmer and let cook for 20 minutes.

6. 6

   Stir in the chopped parsley and adjust seasoning as needed.

   Tip: Add more salt or pepper if you like.

7. 7

   Serve the chowder hot, garnished with extra parsley if desired.

   Tip: You can also serve with crusty bread or a side salad.

8. 8

   Ladle the soup into bowls and serve immediately.

   Tip: This chowder is best enjoyed fresh.

9. 9

   Let the soup cool down before refrigerating or freezing.

   Tip: Reheat gently before serving.