Roasted Beetroot Soup

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Roasted Beetroot Soup with Orange and Yoghurt

This soup is straightforward to make, vibrant and delicious. It’s colour and flavour can only lift the spirits on a wet and cold day. When I did my apprenticeship I learnt how useful and yummy vegetable juices can be when cooking. For this soup I use not only roasted beetroot but beetroot juice as well, it gives a stunning colour and a fresh but earthy and sweet flavour. The soup is vegan, so feel free to use coconut yoghurt instead of dairy yoghurt to make it completely vegan. Serve with some sour dough bread, or oat cakes. This soup will keep in the fridge for 4 – 5 days, or freeze a batch for another rainy day.

Serves 4 – 6


1,2 kg peeled roasted red Beets, roughly chopped, see recipe here (please note for this recipe only red beets are needed)

1 medium Red Onion

1 Garlic Clove

2 cm piece Ginger

3 Tbsp Olive Oil

0,7 L Beetroot Juice

1 L Vegetable Stock

1/2 Lemon Juice

1/2 Tsp – 1 Tsp Salt

Freshly Ground Black Pepper

To serve:

4 large dollops of Natural Yoghurt or Coconut Yoghurt

1/2 Orange, Zest only


Peel and roughly chop the red onion, garlic and ginger. In a medium saucepan add the olive oil, and on a medium heat sauté the red onion until translucent. Next add the garlic and ginger and continue to fry for a few minutes. Next add in the beetroot, beetroot juice, stock, and 1/2 Tsp salt, bring to the boil and allow to simmer for 30 minutes, or until the beetroot is very tender and the liquid has reduced by about a third. Using a hand blender or a mixer, blend the soup until smooth and velvety. Add in the lemon juice, check for seasoning and serve with your yoghurt of choice and fresh grating of orange zest.

I hope you like this recipe! Let me know what you think in the comments below, or send me a photo over Instagram. Keep warm and well.

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