Ingredients
Ingredients
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Cooking Steps
Cooking Steps
Wash and cut beetroot, season it with salt, pepper and olive oil and place it into a foil strip.
In another foil wrap garlic bulb slit it slightly at the top, and season it with salt, pepper and olive oil.
Place these two wrapped foils in a tray and roast them in an oven at 180°C for about 30-40 minutes or until the beetroot is cooked through.
Meanwhile, chop onions into thin slices and dice celery.
Heat olive oil in a sauce pan.
Then, add onions and on a low flame saute it until caramelized and a few sliced onions out and keep it separately for garnish.
To the remaining onions, add celery and cook it for 5 minutes.
Add beetroot, once it is done. Peel the roasted garlic and add it to the mixture.
Once all the ingredients have cooked for about 10 minutes, blend it well and set aside.
Boil water in a vessel and dissolve the maggi cubes in it, bring the water to a complete boil.
Once done, switch off the gas.
While serving, place the blended mixture in the bowl, add the vegetable stock to it and stir it well.
Serve it hot.