Cream soup with roasted beetroots and sweet potato

Warm soups are a must have on the winter table. They are warming us up, they are filling and quite quick to prepare. I treat food like medicine and additional strengthening of the body.

Let’s try to eat them everyday, not only for dinner. Personally, I really like vegetable creams and I often post recipes for such soups. What have I prepared for you today?

Cream soup with roasted beetroots and sweet potato

Wash the sweet potatoes and beetroots thoroughly and bake at 180 degrees – until tender. Cool, peel and cut.
Rinse the millet well under running water and additionally pour with boiling water. Cook on low heat. Then transfer it to the broth to add pieces of peeled apple into it and boil it. Add onions and garlic and let it simmer for a moment. Finally, add beetroot and sweet potatoes, season and blend everything. If the soup requires it – add some water and cook for a while.