RECIPE
INGREDIENTS

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For the roasted vegetables
600 g beetroot
2 carrots
1 onion
3 cloves garlic
50 g ginger
30 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
3 Tbsp balsamic cream

For the soup
1000 ml hot vegetable stock
30 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
1 stick celery, finely chopped
3 Tbsp coriander, finely chopped
Freshly ground pepper
Salt

To serve
3-4 Tbsp Greek yoghurt
Walnuts

Roughly chop the beetroot, onion and carrots and transfer them to a roasting tin. Add the garlic and the ginger (whole).
Drizzle with the olive oil and balsamic cream, cover with foil and roast for about 40 minutes at 200°C.
Remove from the oven and while still hot, puree with the coriander, celery, balsamic cream, olive oil, pepper, salt and stock. If necessary, thin with a little more stock.
Serve in bowls, adding some yogurt, walnuts, a few drops of olive oil and chopped coriander.

Tips: Instead of roasting the vegetables, you can sauté them lightly and boil them until they are soft.