Beetroot Potage

Instructions

1. 1

   Preheat the oven to 180°C. Peel and chop the onion, garlic, carrots, and celery into sticks. Place the chopped vegetables on a baking sheet and drizzle with olive oil. Roast in the oven for 20 minutes.

   Tip: Roasting brings out the natural sweetness in the vegetables.

2. 2

   Boil the potatoes in a large pot of salted water until they are tender. Drain the potatoes and set them aside.

3. 3

   In a large pot, sauté the chopped onion, garlic, carrots, and celery in olive oil until the vegetables are tender.

   Tip: Be gentle when sautéing to avoid mashing the vegetables.

4. 4

   Add the roasted vegetables, boiled potatoes, vegetable broth, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.

   Tip: Let the soup simmer to allow the flavors to meld together.

5. 5

   Stir in the lemon juice and adjust the seasoning to taste.

   Tip: Add a squeeze of lemon juice to brighten the flavors of the soup.

6. 6

   Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.

   Tip: For a creamy soup, use an immersion blender to puree the soup.