Annie Bell's Roast Beetroot and Lemon Soup with Watercress
Over a year ago
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Ingredients
Accompaniment
SponsoredFleurie Georges Duboeuf
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Method
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1. Preheat the oven to 240C/220C fan/475F/gas 9. Without peeling the beetroot, trim the tops and bottoms of any
shoots and roots, and quarter or cut the beetroot into wedges. Arrange these in a large roasting dish, pour over
the olive oil, season and roast for 40 minutes until tender, stirring halfway through.
2. Liquidise the contents of the roasting pan in batches with 800ml water, the lemon zest and juice and plenty of seasoning. Pass through a sieve into a saucepan and gently reheat. Serve with a spoonful of crème fraîche and lots of chopped watercress to decorate.
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