Roast Beetroot Soup

I realise some people are slightly sceptical about beetroot soup. I was a bit of a latecomer to it too but I’m not really sure why – it’s delicious. Perhaps it’s because most of the beetroot I had as a child was pickled and it is the pickled variety that springs to mind whenever beetroot is mentioned. There’s nothing wrong with that, but the lovely rich, earthy taste of roast beetroot is a very different flavour and definitely one to be enjoyed. I’m sure there will  be a recipe for pickled beetroot soup somewhere, but this isn’t it! I’m not going to give you a precise set of ingredients. This is definetely a soup of the ‘bish-bash-bosh’ variety. Quick, easy and a grreat way of using up leftovers. Give it a go!

Roast Beetroot Soup

Serves 2 or more depending on the amount of veg used

Difficulty rating Very easy

Suitable for Vegetarian, Vegan and Gluten free diets


  • 3 or more fresh beetroot
  • A range of other veg eg onions, carrot, parsnip – whatever you like
  • Garlic cloves – if you like garlic
  • Oil  – I used rapeseed oil
  • A drizzle of e.g. agave syrup or balsamic vinegar
  • Vegetable stock – enough to dilute your vegetable mixture


  1. Pre-heat your oven. I set fine to 180 degree fan.
  2. Wash all your chosen veg and roughly chop into equally sized chunks. There is no need to be preciouls about this as you are going to blend it once cooked. I remove the beetroot leaves and carrot or parsnip tops but don’t bother peeling unless the skin is particularly course or thick.
  3. Add a garlic clove or two if using.
  4. Drizzle in oil and agave syrup. Ensure your veg are evenly coated.
  5. Roast in the over until your veg is soft.
  6. Place in the blender, top up with stock and blend until smooth.
  7. Add more stock if needed ie until the soup is a consistency you like.
  8. Reheat and serve.

I added a swirl of Oatly, really just to provide a bit of contrast and colour. I also swirled some more agave syrup on top because I like the taste. I donlt add salt or pepper but you can if you want. I often serve it with raosted seeds. Good old fashioned croutons work well too.

I do hope you like it!

Val x

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