Embrace fall with immunity-boosting beetroot soup recipe

Fall is getting closer. During this time of year, we often crave soups. These aren't the heavy ones with meat stocks, but rather vegetable-based soups increasingly appearing on our tables. Cream of roasted beetroot soup is perfect for when the days get cooler.

The best beets for cream soup are those with an intense flavour and aroma. They should be fresh, firm, and delicately fragrant. If you have such vegetables, be sure to roast them. Their flavour qualities will increase even more.

Why is it worth using beets at the beginning of fall? They contain much folic acid, affecting mood and healthy sleep. Vitamins C and B, as well as magnesium, improve immunity, which is very important during the colder months. Beets are also known for their iron content, which prevents anemia, especially necessary for women.

Roasted beets have a beautiful aroma and are not dry. Before putting them in the oven, wash them thoroughly, dry them, and wrap them in aluminum foil. Roast them for over an hour (depending on their size) at 350 - 400 °F. Let them cool, then peel them. To prepare the soup according to this recipe, roast the beets and other vegetables—it's a big convenience. It is best served with croutons, feta, sunflower, or pumpkin seeds. Beet sprouts are also a good fit.

Ingredients:

                                          
• 2 pounds of small beets
• 7 cups of vegetable broth
• 1 small onion
• 1 small head of garlic
• 2 small young carrots
• 1 small young parsley root
• 1 small celery root
• 2 tablespoons lemon juice
• 3 bay leaves
• 3 allspice berries
• Salt and pepper

Method of preparation:

1. Thoroughly scrub the beets, carrots, parsley root, and celery. Rinse under running water and dry. Peel the onion. Divide the garlic into cloves and peel.
2. Preheat the oven to 400 °F (top and bottom heating, no convection). Transfer the vegetables to an ovenproof dish, add bay leaves and allspice, cover the dish, and place it in the oven. Roast for about 45 minutes. Cool the roasted vegetables, peel them, and cut them into smaller pieces.
3. Pour heated broth over them and cook for about 30 minutes.
4. Blend the soup into a smooth cream. Season to taste with salt, pepper, and lemon juice.