Roasted Beetroot Soup
A 30-minute vegan recipe for dinner.
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Ingredients
Main ingredients
- 80 g Purple potatoes
- 80 g Carrots
- 125 g Beets
- 125 ml Oat cream
- 5 g Chives
- 5 g Red chili peppers
Seasonings and other
- ½ medium Red Onion
- 4 cloves Garlic
- 5 g Ginger
- 200 ml Vegetable broth
- a pinch Salt
- ¼ tsp Black pepper
- 1 tbsp Olive oil
Instructions
- Roast the Beets and Garlic
Preheat the oven or air fryer to 200°C. Place the beets on a baking tray, drizzle with a bit of olive oil, and season with salt and pepper. Slice the top off the garlic bulb, season, drizzle with oil, wrap in foil, and roast alongside the beets for 30–40 minutes until both are soft and caramelised.
- Sauté the Vegetables
While the beets and garlic roast, dice the purple potatoes, carrots, and red onion. Heat a good glug of olive oil in a large saucepan over medium-high heat. Add the diced vegetables and a generous pinch of salt. Sauté for about 15 minutes until softened, then stir in the minced ginger and cook for another minute.
- Build the Soup Base
Once the beets and garlic are done, peel the beets under cold water and cut into chunks. Add the beet chunks and squeeze in the soft roasted garlic cloves. Pour in the vegetable broth until the vegetables are fully covered. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Blend and Finish
Use a blender to blend the soup until smooth, adding oat cream and extra broth as needed for the desired consistency. Taste and adjust seasoning.
- Garnish and Serve
Finely chop the chives and chili, then mix them with a pinch of salt, pepper, and a splash of olive oil. Ladle the soup into bowls, swirl in a little extra cream, and top with the chive-chili oil. Serve warm with crusty toast and enjoy!
