Instant Pot Beetroot and Goat Cheese Soup

700g potatoes, washed, peeled and diced into 3cm cubes

700g beetroot, washed, peeled and diced into 3cm cubes

1 onion, diced

5 cloves garlic, sliced

4 cups vegetable broth

Rosemary, thyme and oregano - 2 sprigs of each

½ cup cream

¼ cup creamy goat cheese

Goat cheese log, sliced for serving

Add the onion and garlic to a pot, saute until soft
Add potatoes, beetroot, herbs and broth. Season with salt and pepper
For the Instant Pot, cook on high pressure for 13mins then manual release
For a normal pot, bring to the boil then cook until all vegetables are soft
Use an immersion blender to puree the soup until it is very smooth.
Add the cream and goat cheese and puree again until smooth. Taste and season
Serve with extra drizzle of cream, the sliced goat cheese, croutons etc

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍲Soup

CuisineMediterranean

Occasions📆Everyday🍂Seasonal

Season🍂Fall

DifficultyEasy ⏰ 30m