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RecipesRoasted Beetroot and Roasted Garlic Soup
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Documented recipe

Roasted Beetroot and Roasted Garlic Soup

A smooth soup of roasted beetroot and garlic, blended with vegetable stock and fennel seeds.

Roast the beetroot and garlic, then simmer them briefly with stock and fennel. Blend everything at the end until smooth.

· Published on

Total time77 min
DifficultyEasy
servings4
Roasted Beetroot and Roasted Garlic Soup
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
Take your time

Method

  1. 01

    Prepare the vegetables

    Heat the oven to 180 °C. Wash the beetroot and cut it into quarters. Toss it with the olive oil, salt and pepper, then place the pieces on a tray covered with foil.

    10 min
  2. 02

    Roast the beetroot

    Roast the beetroot for 20 minutes at 180 °C. Meanwhile, wrap the garlic cloves in foil to make a sealed parcel.

    20 min
  3. 03

    Add the garlic and finish roasting

    Place the garlic parcel on the tray and continue roasting everything for 30 minutes at 180 °C. Test the beetroot with a knife; if it still resists, keep roasting until tender.

    30 min
  4. 04

    Toast the fennel and simmer the soup

    Toast the fennel seeds in a pot for 2 minutes, watching to make sure they do not burn. Add the roasted beetroot, squeeze in the soft flesh of the garlic cloves and pour in the stock. Bring to a gentle simmer and cook for 15 minutes.

    17 min
  5. 05

    Blend and serve

    Blend the mixture until smooth. If visible pieces remain, keep blending until they are gone.

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

  1. TIEMPO-TEMPERATURA.pdf www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/evaluacion_riesgos/informes_c…
  2. Manipulación adecuada de los alimentos | EFSA www.efsa.europa.eu/es/safe2eat/proper-food-handling
  3. ALIMENTACIÓN SALUDABLE Conservación de los alimentos www.oficinadeaccesibilidaduniversal.es/doc/nutricion/alimentos/ALIMENTACI%C3%93N%20SALUDABLE…
  4. Caracterización microclimática mediante sensores de humedad y temperatura de obras de arte con fines de conservación preventiva doi.org/10.4995/thesis/10251/57490
  5. Remolacha: Propiedades, Contraindicaciones y Cruda o Cocida frutamerca.com/frutas/remolacha/
  6. Crema de Remolacha - Información sobre tiempos de cocción atipicas.es/hortaliza/crema-de-remolacha/
  7. Crema de remolacha y ajo asado con huevo | Recetas | Gastronomía | EL PAÍS elpais.com/gastronomia/recetas/2017/11/28/receta/1511891485_315214.html
  8. Sopa de remolacha asada - Mary Berg - Receta - Canal Cocina canalcocina.es/receta/sopa-de-remolacha-asada
  9. Crema de remolacha, zanahoria y ajo asado con sardinas en conserva www.abc.es/gurme/recetas/recetas-brillantes/crema-remolacha-zanahoria-ajo-asado-sardinas-con…
  10. Crema de remolachas y ajo asado | Create Recipes | Recetas para elaborar con tu Chefbot www.create-store.com/blog/latam/crema-de-remolachas-y-ajo-asado/
  11. 43 recetas muy ricas de crema de remolacha y ajo compartidas por cocineros caseros- Cookpad cookpad.com/es/buscar/crema%20de%20remolacha%20y%20ajo
  12. Remolacha al horno con ajo y romero - PequeRecetas www.pequerecetas.com/receta/remolacha-al-horno/
  13. 4 recetas con remolacha que no son ensalada: borscht fácil, hummus, asada y bizcocho www.que.es/2026/05/12/recetas-remolacha-borscht-hummus-asada-bizcocho/
  14. Carpaccio de Remolacha asada con helado de ajoblanco, lechuga frisee o escarola, puntas de judías verdes, alcaparras (“tipo cereza”) y vinagreta de Jerez y menta. www.afuegolento.com/receta/carpaccio-remolacha-asada-helado-ajoblanco-lechuga-frisee-o-escar…
  15. Receta para hacer una crema de remolacha con yogur, un manjar eslavo alimente.elconfidencial.com/recetas/2022-04-17/crema-remolacha-yogur_1556845
  16. Remolacha asada al horno y queso fresco - Pyrex® Webshop EU www.pyrex.eu/es-eu/blogs/recipe/betteraves-roties-au-four
  17. Propiedades de la remolacha y recetas | Naturarla | Arla www.arlafoods.es/alimentacion/remolacha/

State: Published after documentary validation; no “Tested” label is shown.

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