Roast Beetroot Soup

Makes enough for two big bowls - serve with lovely crusty bread.

This recipe will warm your cockles, give your tastebuds a holiday, be a tonic for your eyes, boost your immune system and make your pee pink. 

Allergens - none (dairy if you add the yoghurt)

Ingredients

  • 3 medium beetroot (500g)

  • 1 large carrot (150g)

  • 1 medium onion

  • 2 cloves garlic

  • 1 sprig of fresh thyme or half tsp dried thyme

  • 500ml veg stock (a stock cube is fine for this)

  • vegetable oil

  • plain yoghurt (optional)

  • juice of one orange (optional) - this gives the soup a tiny bit of extra sweetness


Method

  • Pre heat oven to 190oC/gas 4-5

  • Peel and chop the beets and carrot and put into roasting pan with a little oil - mix veg around so all covered with oil.

  • Roast for 30 minutes

  • Meanwhile peel and chop the onion.

  • Add the onion, whole garlic cloves (skin on) and thyme to the pan after 30 minutes and roast for a further 30 minutes or until all the vegetables are soft.

  • Remove pan from the oven.

  • Squeeze garlic cloves out of their ‘jackets’ and scrape off the leaves of the thyme sprig if you used fresh, discarding the ‘jacket’ and the twig.

  • Put everything into a saucepan and add the stock, bring the mix to the boil and then immediately turn down the heat to a simmer for about 20 minutes.

  • At this point you can either leave the soup chunky or you can blend it using a food processor, a stick or jug blender, or even a potato masher.

  • Add the orange juice.

  • Serve with a swirl of plain yoghurt and some chopped parsley if you have it for an extra bit of colour clash!

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Tips and swaps

  • You could use a parsnip or celeriac in this soup either as an add on or instead of the carrot.

  • Creme fraiche or double cream would be good as yoghurt alternative, as would grated cheddar on top, or crumbled feta cheese - delicious!

  • Dill is a lovely herb with beetroot - use that as an alternative to parsley if you have some, dried or fresh.

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Written by Liz Haughton

Bristol resident for twenty five years, Liz ran the Folk House Cafe in Bristol for 13 and half years, adding Spike Island Cafe in along the way, until August 2019. Liz is currently encouraging nursery school kids to play with their food with The Children’s Kitchen (https://www.feedingbristol.org/jo-ingleby), learning how to do machine embroidery, write short stories and compiling some delicious recipes on her website www.bettybites.co.uk .

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