Beetroot and potato soup with pumpernickel crumb
600 g, halved
50 g, crumbled
1 whole, thinly sliced
400 g, chopped
4 cup(s), (1L)
low-fat ricotta cheese
1 tbs, chopped
- Preheat oven to 200°C or 180°C fan-forced. Wrap beetroot in foil and place on a baking tray. Bake for 1 hour or until tender. Set aside until cool enough to handle. Peel and coarsely chop beetroot.
- Meanwhile, place bread on a baking tray. Bake for 10 minutes, turning halfway through cooking, until crisp. Set aside to cool.
- Heat oil in a large saucepan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add beetroot, potatoes and stock and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes or until potato is tender. Using a stick blender, blend soup until smooth.
- Meanwhile, combine ricotta and milk in bowl. Swirl cheese mixture through soup and top with pumpernickel and fresh chives.