Beetroot and carrot soup with goat's cheese

Ingredients for 4 servings:

• 500 g raw beetroot
• 250 g carrot(s)
• 2 garlic cloves, unpeeled
• salt and pepper
• some olive oil
• 1 onion(s), red
• 800 ml vegetable stock, possibly more
• 100 g goat’s cheese, plus four heaped teaspoons for garnish
• chili flakes
• possibly chili threads for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

the vegetables are cooked in the oven

Preheat the oven to 180 degrees Celsius (top and bottom heat). Peel the beets and carrots, quartering the beets and roughly chopping the carrots. Arrange them on a baking sheet lined with baking paper, season with salt and pepper, and drizzle with olive oil. Bake for about 35 to 45 minutes. Roughly chop the onion, sauté it in a little oil in a pan, deglaze with the vegetable stock, and simmer for about 15 minutes. Add the oven-baked vegetables, peeling the garlic cloves beforehand. Purée the soup, adding more vegetable stock if desired. Stir in the goat’s cheese and season to taste. Serve garnished with a teaspoon of cream cheese and the chili flakes.